Virginia Fresh Corn Pudding
Makes 4 servings
Ingredients:
3 large ears fresh corn, husked, or 1-1/4 cups whole-kernel corn, frozen or canned, drained
3 eggs, separated
2 tablespoons butter
2 tablespoons cornstarch
1 cup milk
2 teaspoons sugar
1/2 teaspoon salt
Method:
Preheat oven to 400F (205C).
Grease a 1-quart souffle dish. With a sharp knife, slit each row of corn lengthwise through the center. Slice corn off cob in thin slices. In a large bowl, stir egg yolks and add corn; blend well.
In a small saucepan, heat butter. Add cornstarch. Whisk in milk. Bring to a boil. Cook, stirring, until sauce is smooth and thickened. Stir in sugar and salt. Gradually stir hot sauce into corn mixture.
In a large bowl, whip egg whites until stiff. Fold into corn mixture. Turn mixture into greased dish.
Bake 25 to 30 minutes or until pudding is browned on top but still jiggles a little when tapped on the side. Serve immediately.
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