For additional creaminess, and to intensify the sweet corn flavor, we puree half the corn.
Combine 1 cup corn and flour in a food processor or blender; process until smooth.
Whisk eggs and egg whites in a large bowl.
Photo: Photography / Jennifer Causey, Styling / Chelsea Zimmer / Kay Clarke
Stir in the pureed corn, the remaining 1 cup kernels, evaporated milk, salt and pepper.
Pour the mixture into the prepared dish.
Bake for 30 minutes.
Add breadcrumbs and cook, stirring frequently, until the crumbs darken slightly, 1 to 1 1/2 minutes.
This technique produces whole kernels that are good for adding to salads and salsas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
