Modifying a family recipe for egg allergies

One thing I'm 'known for' around family thanksgiving is scalloped corn (called Corn Casserole by a lot of people).

I know it's not a super-fancy recipe or anything, and probably something a million people make, but it's how we've always done it. Problem is, my son has an egg allergy, and I'm not sure that it'd be cooked enough to make it past the recommendations from the allergist. I'm looking for ideas/suggestions on what would sub in best? I know there are egg substitutes, some people use water and vinegar, some people use other things entirely, etc. I know very little about the chemistry/roles that each ingredient plays in the symphony.

The original recipe:

• 1 can creamed corn
• 1 can whole-kernel corn
• 1 egg
• 2/3 cup cornmeal
• 1 cup crushed saltines
• 1 cup heavy cream
• 1/2 stick butter
• 1 small chopped onion

---

1. Combine corn, butter, onion, and cornmeal, heat until bubbling
2. Beat the egg and cream together, add to the heated stuff, take off heat
3. Add saltines to desired consistency
4. Pour into casserole dish, bake ~45 minutes or so, until it 'looks right'

It comes out about the consistency of meatloaf, sort of crumbly but slice-able, if that makes any sense. I'm assuming the egg is little more than a binder, but not sure what else can replicate that well. I've heard applesauce, egg substitute, sour cream, yogurt, etc, and I'm trying to figure out what might work best.

Thoughts? I appreciate the help, I want to share this delicious dish with my son this year, but the egg allergy really puts a damper on a lot of things.

submitted by /u/bfinleyui
[link] [comments]