Spicy Corn Pudding
|Cream style corn||1 Can (10 oz)|
|Eggs||4 Medium, separated|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Paprika pepper||To Taste|
|Whole kernel corn||1 Can (10 oz), drained|
|Bread crumbs||1 Cup (16 tbs)|
Add butter to 1 1/2 to 2 quart casserole, heat in Radarange oven 1 minute.
Mix flour, seasonings, and two kinds of corn; blend in beaten egg yolk and sour cream.
Fold in stiffly beaten egg whites.
Pour corn mixture into casserole; sprinkle with fine bread crumbs.
Cook in oven 5 minutes; turn dish one quarter turn, cook 2 minutes more; turn one quarter turn again.
Cook corn pudding 3 more minutes.
Let stand a few minutes before serving.