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1
Preheat the oven to 350F.
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2
Put the 2 ears of corn, in the husks, in the oven, directly on the center rack.
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3
Roast the corn for 30 minutes, until soft.
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4
Cool slightly so you dont burn your hands and then remove the husks.
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5
Cut the kernels off the cob with a sharp knife and set the loose corn aside.
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6
Leave the oven on.
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7
In a large pot over low heat, combine the milk, cream, and butter.
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8
Once the butter has melted, turn up the heat slightly and bring the mixture to just under a boil.
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9
Pour in the cornmeal in a slow steady stream, whisking at the same time.
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10
Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge.
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11
Take the pot off the stove and fold in the corn, chives, and salt and pepper.
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12
Mix in the egg yolks, one at a time, to make it more like a batter.
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13
In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks.
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14
Fold the whites into the corn pudding to lighten it.
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15
Coat the bottom and sides of an 8 x 8-inch baking dish with nonstick spray.
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16
Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes.
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17
When its done, the corn pudding will look puffed and golden brown, like a souffle.
