Creamy and Crunchy Corn Casserole

Preheat oven to 350 F.

Melt the butter in a large pan over low heat then add the garlic. Saute on low heat for a couple of minutes, just until the garlic softens. Whisk in the flour and cornmeal and slowly add in the milk. Continue whisking until all the flour and cornmeal have dissolved and the mixture begins to thicken. Season to taste and remove from heat.

Crack the egg into a small bowl and whisk in a couple of tablespoons of the milk mixture to raise the temperature of the egg. This will help prevent the egg from scrambling when it goes into the hot sauce. Add the egg into the pan with the rest of the hot milk mixture and also add the cheese, corn kernels and herbs. Transfer the mixture into a casserole dish. The one I used measures 4″ x 8″ and is about 2″ deep.

In a small bowl, mix together the breadcrumbs and oil. Sprinkle evenly on top of the corn mixture and bake in a 350 F oven for approximately 45 minutes or until the casserole is set and the breadcrumbs are a nice golden brown. Serve hot.