Absaroka Corn Pudding

1. 1

   Preheat oven to 375F Butter a 3 quart souffle or baking dish.

2. 2

   In the bowl of a food processor, combine 2 c corn and the melted butter.

3. 3

   Pulse on and off until well mixed.

4. 4

   Transfer to a large bowl and add egg yolks and sour cream; combine well.

5. 5

   Fold in remaining 2 cups corn.

6. 6

   In a medium bowl, combine the cheese, cormeal, chiles, and garlic and season to taste with salt and pepper.

7. 7

   Stir the cheese mixture into the corn mixture until blended.

8. 8

   In another medium bowl, beat egg whites with an electri mixer on high until stiff peaks form.

9. 9

   fold egg whites into the corn puding.

10. 10

    Spoon into the prepared dish and bake for 1 hour, or until golden brown.

No additional tips available.