Recipe Station

Heat oven to 350 F.

Melt butter in a saucepan over medium-low heat; add flour, stirring until mixture is well blended. Cook, stirring, for 1 to 2 minutes. Gradually stir in the milk; add sugar and salt. Cook, whisking constantly, until smooth and thickened. The mixture will be thick. Remove from heat and stir in cream-style and kernel corn.

Lightly beat egg yolks, and then add to the corn mixture. 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. Add hot water to the large pan to a depth of about 1 inch.

Bake for about 45 minutes.

Tips and Variations

These are not required and for those of you who prefer the classic version then sticking with what you know is best. These tips simply give the dish a slight spice and flavor depending on your palate.

Replace the whole kernel corn with fiesta-style corn with peppers.

Add 3 to 4 tablespoons of finely chopped red and green bell peppers.

Have you ever had corn pudding before? If so what sort of variations have you used? Let us know in the comments below.