Corn Pudding

Ingredients:

• 4 tbsp butter
• 1/2 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1 cup milk
• 1 can Jolly Cream Corn 425g
• 1 can Jolly Whole Kernel Corn 425g
• 3 pcs eggs, separated

Procedure:

1. Heat oven to 350°. Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended.
2. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. Mixture will be thick. Remove from heat and stir in Jolly Cream Corn and Jolly Whole Kernel Corn.
3. Lightly beat egg yolks and then add to the corn mixture.
4. In a grease-free bowl, beat egg whites until stiff peaks form. Fold egg whites into the mixture. Transfer to a 2-quart buttered casserole. Set the casserole in a larger pan and put in the oven.
5. Add hot water to the large pan to a depth of about 1 inch. Bake for about 45 minutes. Serves 6.