• 3 cups (7 1/2 dl) sweet corn
• 3 T vegan butter
• 2 T+1 t glutenfree flour
• 1 1/2 cup (3 3/4 dl) unsweetened plant based milk
• 1 1/2 T sugar
• 1 1/2 t salt
• 1/4 t freshly ground black pepper
• 3 eggs, lightly beaten
• 3/4 cup (1 3/4 dl) gluten free bread crumbs

Preheat the oven to 350 F/175 C

Melt the butter and add the flour. Add milk gradually and bring to a boil, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and add the beaten eggs. Pour into a greased baking dish and sprinkle with buttered bread crumbs

Bake for 35 minutes or until firm.