Fresh Corn Pudding
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 ears fresh corn or 2 cups frozen corn kernels, thawed, drained, and finely chopped 1 tablespoon finely chopped onion 4 egg yolks, beaten
2 cups light cream 3/4 teaspoon salt 1/4 teaspoon pepper
1/2 teaspoon grated nutmeg 4 egg whites, beaten until soft peaks begin to form 2 tablespoons butter



1 Preheat oven to 350 degrees F. With a knife, score the center of each row of kernels. Then, using the back of the knife, press out the pulp, leaving the kernel shells on the cob. Mix together corn, onion, and egg yolks; add cream and spices. Carefully fold in egg whites. Pour into a buttered casserole dish and bake 1 hour or until slightly firm in consistency and golden in color.

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