The casserole is loaded with honey and a stick of real butter (you can't have enough butter). FYI: I was expecting to use corn meal but you just use a little all purpose flour to help bind everything. I did one substitution, season salt. Since this salt mixture has select spices it actually amplify the salt taste while lowering the sodium content. Also a little extra spice is almost always a good thing.
No corn meal and little flour means this isn't a bready casserole like you would expect from most norther cuisine. This has sort of a creamy casserole, almost a souffle. The slicing of the corn was expected but really threw me was that you had to separate the egg whites from the yokes.
I don't know about anyone else but I REALLY suck at whipping egg whites. Maybe I didn't whip them fast enough or long enough. So I guess the casserole could have risen some more if I had whipped them better. It did come out kinda flat.
When I pulled out the casserole the butter was bubbling out the sides. Also I was worried that the casserole wasn't set so I put it back in for five minutes. I did brown a little more on top but the casserole was still a bit loose and the edged were starting burn. So stick to the recommended until you've made it a couple of times and know what texture is suppose to be.
To bring everything together the casserole was so sweet. This was more of a desert or breakfast item then what I would call a dinner casserole. You always get a mouth full of corn in every bite.
Next time I make it, I would do a better job of whipping the egg whites. Because it was it so sweet I may want to offset the sweetness with something like a diced jalapeno pepper. Jalapeno would also add some fruitiness that would compliment the honey.
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