Baked Sweet Corn
|Plain flour||3 Tablespoon|
|Cream||1 1⁄2 Cup (24 tbs)|
|Corn kernels||2 Cup (32 tbs) (Cut From 10 Ears Corn)|
|Eggs||3 , beaten|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Preheat the oven to 350°F and lightly grease a casserole dish.
Melt 2 tablespoons of the butter in a saucepan and sprinkle the flour over it.
Stir constantly over the heat to make a thick paste.
Heat the cream in another saucepan, then add it very gradually to the paste, stirring after each addition to make a smooth sauce.
Remove from the heat.
Add the corn and eggs to the sauce and stir well.
Melt the remaining butter in a deep saucepan and stir in the breadcrumbs, salt and pepper.
Pour the corn mixture into the casserole, cover with the breadcrumbs and place the casserole in a baking tray filled with hot water.
Bake, uncovered, for 25-30 minutes.