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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) butter |
2 cup(s) whole milk |
1.5 cup(s) corn kernels |
0.66 cup(s) yellow cornmeal |
coarse salt |
cayenne pepper |
3 ounce(s) sharp white cheddar finely grated |
4 large eggs |
Directions:
1. Preheat oven to 400°. Butter a 2-quart baking dish. In a large
2. saucepan, combine butter, milk, corn, cornmeal. 1 teaspoon
3. salt, and pinch of cayenne. Bring to a boil; reduce heat to medium
4. and simmer, stirring frequently, until mixture is slightly
5. thickened, 3 to 4 minutes. Remove from heat; stir in cheese.
6. Let cool just until warm to the touch, 15 minutes. Stir in egg
7. yolks until combined.
8. In a large bowl, using an electric mixer, beat egg whites and
9. pinch of salt on high until soft peaks form. With a rubber spatula,
10. stir one-third the whites into corn mixture until combined, then
11. gently fold in remaining whites. Pour into dish.
12. Place dish in oven; reduce heat to 375°. Bake until browned
13. on top and slightly loose in center, about 30 minutes. Let cool
14. slightly before serving .
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