Alabama Corn Casserole

Drain the corn kernels. Fry the bacon in a frying pan and place it with the bacon grease in the bottom of a shallow ovenproof dish. Remove the skin from the onion and chop finely. Melt 2 tablespoons of butter in a saucepan and fry the onion until translucent. Dust with flour and mix in the milk slowly until a thick sauce is formed. Season with mustard, paprika, sugar and salt and simmer on low heat for 5 minutes. Mix the egg yolks and fold them into the sauce. Remove the saucepan from the stove.

Preheat the oven to 200 °C. Dice the toast. Heat 2 tablespoons of butter in a frying pan and toast the bread cubes until golden brown. Mix the corn kernels with the bread cubes and the sauce and fill on the bacon slices. Mix the bread crumbs with the cheese and sprinkle over the casserole. Place the remaining butter in flakes on top.

Bake the casserole on the middle rack of the oven for about 20 minutes. Sprinkle with the herbs.

Serve with: Tomato salad

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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