2 T. butter<\/p>\n\n\n\n
2 T. minced onion<\/p>\n\n\n\n
2 T. flour<\/p>\n\n\n\n
2 T. light brown sugar<\/p>\n\n\n\n
1 cup whole milk<\/p>\n\n\n\n
2 large eggs<\/p>\n\n\n\n
\u00bd tsp. salt<\/p>\n\n\n\n
\u00bc to 1\/3 tsp. white pepper<\/p>\n\n\n\n
1\/8 to \u00bc tsp. ground nutmeg<\/p>\n\n\n\n
16 oz can whole kernel corn, well drained.<\/p>\n\n\n\n
In a medium saucepan melt butter. Add onion and cook gently, stirring often,\nuntil yellowed; stir in flour and sugar until smooth. Off heat, gradually stir in milk, keeping smooth. Cook, stirring constantly, over moderately\nlow heat until thickened and boiling. \nRemove from heat. In a small bowl\nbeat eggs with salt, pepper and nutmeg until foamy. Vigorously stir in about \u00bc cup of the sauce;\nstir back into saucepan. Stir in\ncorn. Turn into a buttered round 1-quart\ncasserole; place in a pan of hot water that comes up as high as the corn\nmixture. Bake in a preheated 325 degree\noven until a metal knife inserted in center comes out clean \u2013 50 \u2013 60\nminutes. Serves 6.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. butter 2 T. minced onion 2 T. flour 2 T. light brown sugar 1 cup whole milk 2 large eggs \u00bd tsp. salt \u00bc to 1\/3 tsp. white pepper 1\/8 to \u00bc tsp. ground nutmeg 16 oz can … Continue reading