Corn Pudding

Puddings and Custards Recipes

Yield: Serves 4-6.

Make several soufflés for a large group rather than doubling or tripling this recipe.

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 3 eggs, separated
• 2 cups whole kernel corn
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preheat oven to 350 degrees F. Grease a 1-quart soufflé dish. In heavy saucepan melt butter and stir in flour with a whisk until well blended. Gradually add milk, stirring constantly, until mixture is smooth and thickened. Beat egg yolks lightly and stir into sauce. Add corn and stir until well blended. Remove from heat. Beat egg whites until stiff and fold into corn mixture. Pour into greased dish, place dish in pan of hot water at least 1 inch deep, and bake, uncovered, for 1 hour, or until a knife inserted in the center comes out clean.

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