BAKED CORN PUDDING

Baked Corn Pudding image

Provided by Virginia Willis

Time 45m

Yield 8 servings

Number Of Ingredients 7

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

Steps:

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.