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Categories:Viewed: 38 - Published at: a year ago
Ingredients
- 7 cups corn kernels, fresh or frozen (3 packages, 10 oz. each)
- About 1 tablespoon butter or margarine
- 1/4 cup all-purpose flour
- 2 1/4 cups low-fat milk
- 5 teaspoons sugar
- About 1/4 teaspoon cayenne
- Salt
- 2 large eggs
- 2 large egg whites
Method
- In a 12- to 14-inch nonstick frying pan over high heat, stir corn often until about 1/4 of the kernels are tinged with brown, 10 to 12 minutes. Add 1 tablespoon butter. When melted, add flour and mix well. Remove from heat and stir in milk, sugar, and cayenne. Add salt to taste.
- In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.
- Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.
- Bake in a 350° oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).
