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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, cover unbaked pudding and chill. For an attractive presentation, line the casserole with dried cornhusks, tips rising above the rim. Buy husks (available in 1-lb. bags; husks keep indefinitely) in Mexican grocery stores and some supermarkets. Select 8 to 12 large husks, discard silks, and cover with boiling water. Let stand about 30 minutes to soften. Drain and pat dry. Ingredients:
7 cups corn kernels, fresh or frozen (3 packages, 10 oz. each) |
about 1 tablespoon butter or margarine |
1/4 cup all-purpose flour |
2 1/4 cups low-fat milk |
5 teaspoons sugar |
about 1/4 teaspoon cayenne |
salt |
2 large eggs |
2 large egg whites |
Directions:
1. In a 12- to 14-inch nonstick frying pan over high heat, stir corn often until about 1/4 of the kernels are tinged with brown, 10 to 12 minutes. Add 1 tablespoon butter. When melted, add flour and mix well. Remove from heat and stir in milk, sugar, and cayenne. Add salt to taste.
2. In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.
3. Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.
4. Bake in a 350° oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).
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