Baked Corn Pudding
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Heat the oven to 375 degrees F
2
Butter a medium ovenproof casserole dish
3
Set aside
4
Combine the milk and cornmeal in a medium saucepan and place over medium-high heat
5
Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes
6
Transfer the mixture to a large bowl
7
Add the corn kernels, herbs and the 2 tablespoons melted butter
8
Season with salt and pepper
9
Add the egg yolks, one at a time, stirring after each addition
10
In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form
11
Gently fold the egg whites into the warm cornmeal mixture
12
Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula
13
Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes
14
Serve immediately