I couldn't find a recipe for corn casserole that met my needs (no cream corn, cos I can't find any), so I made this recipe and it came out great. It's in the freezer now (I cooked the main casserole for the 30 minutes covered and made a small sampler to see how it would come out). My plan for T-day is take it out of the freezer and let it thaw to room temp and then put it in the hot oven shortly before I take the turkey out, probably 5 minutes covered to bring it up to temp, then do the last 15 minutes uncovered til it looks golden brown and bubbly.
750 g frozen corn (1100 mls)
2 onions
1 pepper
vegetable oil
1 T butter, 1 T shortening
2 T flour
2 T cornstarch (cornflour in UK)
1 T sugar
1 pint milk
1 tsp salt
1/4 tsp pepper
2 eggs, separated.
Chop onions and pepper and sautee in vegetable oil.
In saucepan cook until thick: 1 pint milk, 1 T butter, 1 T shortening, 2 T cornstarch(cornflour), 2 T flour, 1 tsp salt, 1/4 tsp pepper
[make a cup of coffee and check your email while frozen corn is thawing and sauce and onions are cooling.]
Beat egg yolks and mix with milk sauce when cool.
Mix onions and corn. Blend onions & corn and sauce.
Whip egg whites, fold into corn mixture and pour into greased casserole dish.
Bake at GM 5 covered for 30 minutes, uncovered for 15 minutes.
