I've been wanting to find a Corn Casserole recipe that doesn't start with Jiffy Mix as the base. Trying to stay away from preservatives, lard, etc., etc.
The one I tried tonight received rave reviews from the tough panel of critics. They awarded it the highest honor a Stumpf recipe can earn - a place in our trusty "Black and White Cookbook." (Also known as the composition book where I write favortie recipes.)
It doesn't contain cornmeal and is much lighter than the Jiffy recipe. It called for being baked in a 2 qt. dish. Next time I'm putting into a 9 x 13 in hopes that it cooks a little faster.
Creamy Corn Pudding
4 T butter
1/2 C flour
1/4 C sugar
1 t salt
1 can (15 oz) cream-style corn
1 can (15 oz) whole-kernel corn
3 eggs, separated
Heat oven to 350.
Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Add sugar and salt. Mixture will be thick. Remove from heat and stir in both cans of corn. Lightly beat egg yolks, then add to the corn mixture. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2 qt. greased dish. Set the dish in a larger pan and put in the oven. Add hot water to the large pan to the depth of about 1 inch. Bake for 45-55 minutes.