From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 2 tablespoons butter
  • 2 tablespoons salad oil
  • 1/2 onion, chopped fine
  • 1 cup whole kernel corn, canned or fresh
  • Salt and pepper to taste
  • 1 tablespoon sugar
  • 3 eggs, separated
  • 1/2 cup grated cheddar cheese


    Heat butter and salad oil in skillet.  Saute onion, add corn, sugar, salt and pepper.  Cool and add cheese and well beaten egg yolks.  Fold in stiffly beaten egg whites.  Pour in well greased 9- by 11-inch casserole and set in pan of hot water.  Bake in 350 degree oven for 1 hour.  Serve at once.

    SERVES: 4


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