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Ingredients
- 4 teaspoons cornstarch
- 2/3 cup water
- 1/4 cup butter, cubed
- 3 cups fresh or frozen corn
- 1 can (5 ounces) evaporated milk
- 3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
- 1/2 teaspoon plus 3/4 teaspoon salt, divided
- 3 large eggs
- 3/4 cup 2% milk
- 1/4 teaspoon pepper
- 3 cups cubed bread
- 1 small onion, chopped
- 1 cup Rice Krispies, slightly crushed
- 3 tablespoons butter, melted
Directions
- 1. 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, 3/4 teaspoon sugar and 1/2 teaspoon 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.
- 2. 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-in. square or 1-1/2-qt. baking dish.
- 3. 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.
Nutrition Facts
2/3 cup: 258 calories, 15g fat (8g saturated fat), 104mg cholesterol, 604mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 8g protein.
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