Sure, I let you all think that Andy and I get along just perfectly all the time, but in truth there's a deep, dark divide in our relationship: I adore comfort food (mac and cheese, mashed potatoes, chicken pot pie, etc.) and Andy doesn't consider a meal a real meal unless there's something large on his plate that needs to be hacked into with a very sharp knife. Don't get me wrong, I adore steak, chops, ribs, and all that, but I could probably subsist on bowls of mushy stuff without a problem.
Every now and then I do make something I know he won't like, partly because I know that I'll like it and partly because I think the kids might like it. So last week, when InSeason delivered 4 ears of lovely native corn, I decided that instead of just serving them on the cob as usual, I'd make a Corn Casserole (recipe courtesy of Her Perkiness, Rachael Ray). I absolutely gobbled it down; alas, no one else did. I ate about half the pan by myself and froze the rest in individual containers for the future.
You probably already know whether you're going to like this. Are you a comfort food lover?
3 large eggs, separated
1⅔ cups whole milk
2½ cups fresh corn kernels (4 ears' worth)
1½ cups fresh breadcrumbs
1¼ cups (5 oz.) shredded cheddar cheese
1 rib celery, chopped
1 small onion, chopped (¾ cup)
3 Tbsp butter, melted
½ tsp salt
Paprika, for sprinkling
Preheat the oven to 350°. Spray a 2½-quart shallow casserole dish with nonstick cooking spray. In a medium bowl, beat together the egg yolks and milk for 1–2 minutes. Mix in the corn, 1 cup breadcrumbs, ¾ cup cheese, celery, onion, butter, and salt.
Using an electric mixer, beat the egg whites at medium speed for 1 minute, then beat at high speed just until stiff, 1–2 minutes. Fold the egg whites into the corn mixture, then scrape into the prepared casserole dish. Top with the remaining ½ cup cheese and ½ cup breadcrumbs and sprinkle with paprika. Bake until puffed and golden, about 45 minutes.