Corn Pudding

Another rich, baked dish with corn. This one is called "corn pudding" in the New York Times Heritage Cookbook, but really, it is a simple souffle. It went very quickly-in the time the onion and corn was cooling I hand-whipped the egg whites and the entire thing was done in an hour. The recipe calls for 1 hour to bake but mine was done in 45 minutes.

Corn has been really inexpensive and nice lately (strange as it certainly isn't local in May) so I'm trying to make the most of it. I used two ears of fresh corn sliced off the cobs, but you could substitute 1 cup of tinned corn, just adjust for the salt and drain it really well.

You Will Need:

1/4 cup butter

3/4 cup chopped onion

1 cup corn

1 tablespoon sugar

Salt and pepper to taste

1/2 cup grated cheddar cheese

3 egg yolks, beaten

3 egg whites beaten to stiff peaks

Preheat oven to 350 degrees F.

Melt the butter in a frying pan and add the onion. Cook over medium heat until softened but not browned. Add the corn, sugar and salt/pepper. Cook just a few minutes until well mixed. Remove from heat, let cool as you beat the egg whites.

Beat egg whites until very stiff. Mix cheese and egg yolks into the corn/onion mixture. Stir well until blended. Fold in the egg whites and pour into a well-oiled 1 quart casserole dish. Bake 45 minutes-1 hour, depending on your oven. Mine was fully baked at 45 minutes. Serve immediately.