Corn Pudding

From Good Housekeeping

Photo by Beatriz Da Costa

Active time: 15 minutes

Total time: 1 hour

Makes 12 side-dish servings

1 can (14.75 oz.) cream-style corn

3 cups fresh corn kernels (from about 6 ears) or 1 bag (16 oz.) frozen corn

1 container (16 oz.) sour cream

3/4 cup cornmeal

3 large eggs, separated

Salt and pepper

1. Preheat oven to 350°F. Grease 13” by 9” glass or ceramic baking dish; set aside.
2. In large bowl, combine cream-style corn, fresh or frozen corn kernels, sour cream, cornmeal, egg yolks, 1/2 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper.
3. In small bowl with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish.
4. Bake pudding 45 minutes, or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 minutes to set before serving.