Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
12–15 Portions
Sides / Vegetable Casseroles
Preheat oven to 350°F. Generously butter glass or stainless steel baking dishes (2 Tbsp. butter) and dust with ¼ cup bread crumbs, tapping out any excess to coat the bottom and sides evenly.
In a food processor, puree 3 lbs. of kernel corn until smooth. Transfer to a large mixing bowl and combine with the remaining 5 lbs. whole kernel corn, 3 cups milk, 1½ tsp. chopped garlic, 1 Tbsp. RC No Added MSG Golden Vegetable Base, 1 package prepared RC Instant Yellow Cheese Sauce Mix, and 24 egg yolks. Mix well until uniform.
In a clean, grease-free mixing bowl using a stand mixer or whisk, whip 24 egg whites at medium-high speed until stiff peaks form.
Vigorously fold one-third (1/3) of the whipped egg whites into the dense corn mixture to lighten the batter. Gently fold in the remaining two-thirds of the whites until just combined without deflating the air pockets.
Pour the airy batter into the prepared baking dishes. Bake at 350°F for 30 to 40 minutes, or until golden brown, puffed, and a toothpick inserted into the center comes out clean. Serve warm.
Dual-Texture Corn Base: Pureeing a portion of the corn creates a natural starch binder and sweet creaminess, while keeping the majority whole provides an appealing rustic mouthfeel in every bite.
Soufflé Aeration: Separating the eggs and folding stiffly whipped whites into the batter transforms a heavy corn casserole into a light, airy soufflé-style pudding that expands beautifully in the oven.
Flavor Synergy: Incorporating RC No Added MSG Golden Vegetable Base enhances the natural roasted mirepoix notes, while RC Instant Yellow Cheese Sauce Mix provides savory cheddar richness and exceptional moisture stability.
