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Scalloped Sweet Corn Casserole


Published: Friday, September 6, 2019

4 tsp. cornstarch

2/3 c. water

¼ c. butter, cubed

3 c. fresh corn (or can use frozen)

5 oz. can evaporated milk

¾ tsp. plus 1½ tsp. sugar, divided

½ tsp. plus ¾ tsp. salt, divided

3 large eggs

¾ c. 2% milk

¼ tsp. pepper

3 c. cubed bread

½ to 1 small onion, chopped

1 c. Rice Krispies, slightly crushed

3 Tbsp. butter, melted

Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, ¾ tsp. sugar and ½ tsp. salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly.

In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8" square or 1½-qt. baking dish. Bake, uncovered, 40 minutes.

In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown. —8 servings.

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