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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is best made with corn cut fresh from the cob, but it will work just fine with a 1 pound bag of frozen corn. Ingredients:
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups half-and-half |
4 eggs, separated |
4 cups corn kernels |
1 cup green onion, thinly sliced |
1 1/2 tablespoons fresh thyme, chopped |
1 teaspoon salt |
3/4 teaspoon fresh ground pepper |
Directions:
1. Heat the oven to 350ºF.
2. Generously butter a 2-quart glass or ceramic baking dish.
3. Melt butter in a medium saucepan over medium heat.
4. Whisk in the flour and cook - stirring constantly - for 2-3 min or until mixture is smooth and begins to turn a pale golden brown.
5. Slowly whisk in the half and half.
6. Cook, stirring constantly, for 2-3 more min or until the mixture begins to thicken and comes to a boil.
7. Remove from the heat.
8. Place the egg yolks in a large bowl, whisk lightly to break them up a little.
9. Whisk in about 1/3 of the butter mixture into the egg yolks.
10. Now, whisk the yolk mixture back into the remaining butter mixture.
11. Cook and stir over medium low heat for 2-3 min or until the sauce thickens.
12. Pour into the same large bowl and stir in the corn, green onions, thyme, salt and pepper.
13. Cool slightly, about 5 minute.
14. Place the egg whites in a medium bowl.
15. Beat at medium high speed until firm but not stiff peaks form.
16. Stir about 1/4 of the whites into the corn mixture.
17. Gently fold in the remaining whites until combined.
18. Spoon into the greased baking dish.
19. Bake for 45-50 min or until pudding is puffed and golden brown with firm edges. The center will be wobbly but will not run like a liquid.
20. Serve immediately - the pudding will sink (deflate) as it cools.
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