Baked corn

A special note to Joni: This recipe uses buttered crumbs For the rest of you, I gave a tip a little while back on what buttered crumbs are. Just mix equal amounts of crumbs and softened butter together.

What you’ll need:

• 3 Tbl butter
• 3 Tbl flour
• 1 1/2 tsp salt
• Dash of pepper
• 1 1/2 c light cream
• 2 1/4 c (8 – 9 ears; remove corn from cob) cooked corn
• 3 eggs, beaten
• 3/4 c buttered crumbs
• Paprika

Preheat oven to 350 degrees. Bring the cream to a boil and then remove from heat. In a deep skillet, melt the butter and then whisk in the flour. Add the salt & pepper. Add the hot cream all at one and stir with a whisk over medium heat until thickened and smooth. Remove from heat. Stir in corn. Slowly stir in eggs, whisking the entire time. Pour into a greased 5 – 6 cup casserole dish. Top with buttered crumbs and sprinkle paprika on top. Place casserole dish into a shallow pan filled 1″ deep with hot water. Bake 45 – 50 minutes covering the top with foil if it’s browning too much. Feeds 6.

Cost:
butter – $2.38
all purpose flour – $1.25
cream – $1.12
corn – $0.50/ear
eggs (18 count) -$1.47
bread crumbs – $1.89
Total – $5.79