Here’s the other new recipe I tried for Thanksgiving dinner. Zach loves corn so I thought I’d mix it up a bit. This tasted good but I didn’t care for the texture, other people liked it though so if you don’t have texture issues then you might like it too. It was really “eggy” so next year I might try one that is more “bready”. 🙂
1/2 cup butter
1 small chopped onion
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk
6 eggs, slightly beaten
2 cups (8 oz) shredded Cheddar cheese
2 cans corn, drained
3/4 cup bread crumbs
3 tablespoons butter, melted
1 Heat oven to 350. Spray 9 x 13″ or 3 quart pan with cooking spray.
2 In large pot, melt 1/2 cup butter over medium heat. Add onion and cook 3 – 4 minutes until tender. Stir in flour, salt and pepper until well blended then stir in milk. Cook 4 – 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese then stir in corn. Pour into prepared dish.
3 In small bowl, mix breadcrumbs and butter then sprinkle over corn mixture.
4 Bake uncovered 55 – 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 – 10 minutes before serving.
recipe from Betty Crocker