Serves: 8
Total Calories: 147
1. In large bowl combine crackers, mustard and cayenne. Stir in egg yolks, cheese, creamed corn, corn, milk and onions.
2. In small mixing bowl beat egg whites on high speed of electric mixer until stiff peaks form. Fold into corn mixture. Pour into 1 1/2-quart casserole.
3. Bake at 350°F about 1 hour or until a knife inserted near center comes out clean.
This Corn-Cheese Casserole recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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