Baked Corn Pudding

1. 1

   Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish.

2. 2

   Set aside.

3. 3

   Combine the milk and cornmeal in a medium saucepan and place over medium-high heat.

4. 4

   Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.

5. 5

   Transfer the mixture to a large bowl.

6. 6

   Add the corn kernels, herbs and the 2 tablespoons melted butter.

7. 7

   Season with salt and pepper.

8. 8

   Add the egg yolks, one at a time, stirring after each addition.

9. 9

   In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form.

10. 10

    Gently fold the egg whites into the warm cornmeal mixture.

11. 11

    Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula.

12. 12

    Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.