Corn Pudding (GF)
4 tbsp. Unsalted Butter (plus extra for baking dish)
3¼ cups Milk, divided
2 tsp. Sugar
1 tsp. Kosher Salt
1 cup Cornmeal
2 cups Whole Kernel Corn (fresh or frozen)
¼ tsp. Cayenne Pepper
4 large Fresh Eggs, separated & room temperature
¼ tsp. Cream of Tartar
In a medium sauce pan over medium-high heat, combine butter, 3 cups of milk, sugar and salt. Bring to a simmer and when butter has melted, reduce heat to medium-low. Slowly add cornmeal as you whisk constantly. Now add in corn and pepper while continuing to whisk until thickened (3-5 minutes). Remove from heat and transfer to a large mixing bowl. In a small bowl, whisk egg yolks and remaining ¼ cup of milk together. Set both of these bowls aside. In a medium bowl, beat the egg whites and cream of tartar with an electric mixer until you have stiff peaks. Now combine a ½ cup of cornmeal mixture with the egg yolk mixture and then add back to the remaining cornmeal mixture bowl. Take egg whites and slowly fold in 1/3 of them into the cornmeal mixture. Then gently fold in the rest of the egg whites. Transfer this batter into a buttered 7x11 baking dish. Place in a pre-heated 400 degree oven and bake for about 35 minutes. The top should be browned and puffy and the dish should jiggle slightly. Remove to a rack and cool slightly before serving warm.
Note: If you like a little kick to your dish, try adding a fresh jalapeno pepper or two. Remove seeds, dice finely and add to mixture when you add the corn.
Ideas for Future Efforts____________________________________________