Who doesn’t love sweet corn? In addition to the traditional corn on the cob, corn can be incorporated into a lot of dishes, even desserts. Here, we made corn pudding – kind of a cross between cornbread and bread pudding. We call this a baked corn pudding because the texture is fluffy and cake-like on the one hand, but it is also gooey and thick like pudding. This unique texture is what makes this item (you could even eat it as a side dish for your next Thanksgiving!) so good and will keep you asking for seconds. Did I mention that the recipe is quite simple and there’s no way you can screw it up?

Ingredients:

• 2 cups milk
• ½ cup cream
• 1-2 cup corn kernels
• 1 stick butter
• 1 cup yellow cornmeal
• 1 cup sugar
• 6 eggs, separated
• Pinch of salt

Preheat oven to 350 degrees. Butter a deep dish casserole (we used 9X7X3). Bring milk/cream to simmer, then add corn and cook until tender. Add the butter to simmering corn, then whisk in egg yolks and cornmeal, sugar, salt. Beat egg whites with a tsp of sugar until stiff peaks form; fold into corn mixture. I got the idea to fold in egg whites from Katie Lee (of Food & Wine magazine), who used it this technique in a savory version of this dish. By separating and adding whipped egg whites, you will get a very fluffy consistency. Bake for 30 minutes.

You should get a golden brown crust on top. I would still stick a toothpick in the middle to make sure it’s not too runny. You want the pudding to be just solid enough that it can be scooped in pieces on to your plate!