Cooking for 1966 CORN CHEESE PIE

Press, Volume CV, Issue 31052, 6 May 1966, Page 2

Cooking for 1966 CORN CHEESE PIE

{By

CELIA TIMMS]

The Americans may have taught us to appreciate sweet corn, but it has become a more or less generally used food in many households. It can make a pleasant change as a vegetable—it is a good accompaniment to some dishes and many delicious meatless dishes can be made with corn as the base. Here is a recipe for one of these —in the United States it is called corn cheese pudding; here I think we would call it a pie. You will need: 3 eggs 1 cup milk 1 cup grated cheese 1 tablespoon butter 1 16oz can cream-style sweetcorn 1 cup fresh bread cut into cubes i teaspoon dry mustard 4 teaspoon salt Pepper Tobasco sauce. Method: Separate the yolks from the whites of the eggs,

beat the yolks and add the milk, previously heated. Stir well then add the cheese, butter and stir until melted. Add the sweetcorn, the breae cut into small cubes, mustard, salt, a little pepper and a dash of tobasco sauce. Beat egg whites until stiff but not dry and fold into corn mixture. Pour into shallow greased ovenproof dish and bake in a slow oven (320 deg F.) for 45 minutes or until firm. Sprinkle top with finely chopped parsley before serving.