Fresh Corn Pudding

• 1/4 c. butter
• 1/3 c. flour
• 1 1/2 c. light cream
• 2 eggs, separated
• 1 tsp. salt
• 1 tsp. Dijon mustard
• 2 c. fresh corn, cut from the cob
• 2 tsp. Worcestershire sauce
• 1 Tbsp. chopped parsley
• 1 c. soft buttered bread crumbs, cubed
• cayenne pepper to taste

1. Preheat oven to 350u0b0.
2. Melt the butter in a saucepan; stir in the flour and gradually blend in the cream.
3. Bring to a boil, stirring.
4. Beat the egg yolks lightly and add with the salt, mustard, cayenne, corn, Worcestershire sauce and parsley.
5. Beat the egg whites until stiff but not dry and fold into corn mixture. Turn into a greased casserole.
6. Top with the crumbs and bake 30 minutes or until lightly browned.
7. Serves 6.

butter, flour, light cream, eggs, salt, mustard, fresh corn, worcestershire sauce, parsley, bread crumbs, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000121 (may not work)