Cream corn casserole
Creamed corn casserole
1 &1/4 cups milk or half and half
3/4 cup yellow cornmeal
1/2 tsp. salt
1 can cream style corn
2-3 tbsp. sugar (or to taste)
3 tbsp. butter
4 eggs, separated
1/4 tsp. cream of tartar or Bakewell Cream
Preheat oven to 375°F. Grease a 4 or 5 cup oven-proof souffle or casserole dish.
In a saucepan, heat milk or half and half until tiny bubbles form near edges of pan (do not boil).
Note: Use half milk/cream (half & half) for a richer, creamier dish.
Gradually stir in cornmeal and salt; reduce heat to low. Cook for about 10 minutes, or until cornmeal has thickened, stirring from bottom occasionally. Stir in cream style corn.
Add sugar and butter; stir and remove from heat when butter has melted.
In a large bowl, beat egg yolks until thick and light in color. Using a whisk, stir in hot cornmeal.
In a separate bowl, beat egg whites for 1 minute. Sprinkle cream of tartar over the top and continue to beat until stiff peaks form. Egg whites should remain shiny and should not separate into chunks; if they become dull, they have been overbeaten. Using a spatula, gently fold the egg whites into the cornmeal mixture. Transfer mixture to baking dish and smooth over top with spatula.
Bake in preheated oven for about 35-40 minutes, or until top is golden and a thin knife inserted in center comes out clean.