Baked Corn Pudding

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter, melted, plus more for the pan
  • 2 cups 2-percent or whole milk
  • 1 cup very fine yellow whole-grain cornmeal
  • Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
  • 2 tablespoons chopped fresh herbs such as parsley, chives, or basil
  • Coarse kosher salt and freshly ground black pepper
  • 2 large eggs, separated
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.


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