[DRAFT]
Recipe courtesy of Virginia Willis
Baked Corn Pudding
Total:
45 min
Active:
5 min
Yield:
8 servings
Level:
Easy
Total:
45 min
Active:
5 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.

Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.

Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.

In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.

Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.

More from:

Potluck Parties

IDEAS YOU'LL LOVE

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Broccoli Cheese Baked Potatoes

Recipe courtesy of Ree Drummond

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

The Baked Potato

Recipe courtesy of Alton Brown

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Baked Ham with Brown Sugar Honey Glaze

Recipe courtesy of Trisha Yearwood

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking