From Sandi's Recipe File - Millet Corn Pudding

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"From Sandi's Recipe File"

Recipe Source:
Live Longer Cookbook
from Reader's Digest

Millet Corn Pudding

Amount	Ingredient
1 tablespoon	unsalted butter
1 tablespoon	canola oil
1/4 cup	all-purpose flour
1 1/2 cups	low-fat (1%) milk
3/4 teaspoon	dried basil, crumbled
1/8 teaspoon	ground nutmeg
1/2 teaspoon	salt, or to taste
1 1 1/2 cups	fresh or frozen corn kernels
1 cup	millet
1	large egg
1	large egg white
8 drops	hot redd pepper sauce
3 tablespoons	shredded cheddar cheese

Preparation Tips:

Preheat the oven to 350 degrees.
Lightly grease a 1 1/2 quart casserole; set aside.
In a medium-size saucepan, melt the butter with the oil over moderate heat.
Add the flour and cook, stirring, for 2 minutes or until bubbling and golden.
Whisk in the milk, basil, nutmeg, and salt.
Bring the mixture to a boil and cook, continuing to whisk, for 2 minutes or until smooth and thickened.
Stir in the corn and simmer for 5 minutes.
Remove from the heat and let stand for 5 minutes.
Stir the millet into the corn pudding.
In a small bowl, beat the egg, egg white, and red pepper sauce, then add this mixture to the pudding and mix well.
Pour the pudding into the casserole and sprinkle the cheese on top.
Bake for 30 to 35 minutes or until the center of the pudding is almost firm.
Let stand for at least 10 minutes before serving.
Serve hot or at room temperature.
Serves 4.

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