Corn Pudding

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Put the 2 ears of corn, in the husks, in the oven, directly on the center rack.
3. 3
   Roast the corn for 30 minutes, until soft.
4. 4
   Cool slightly so you dont burn your hands and then remove the husks.
5. 5
   Cut the kernels off the cob with a sharp knife and set the loose corn aside.
6. 6
   Leave the oven on.
7. 7
   In a large pot over low heat, combine the milk, cream, and butter.
8. 8
   Once the butter has melted, turn up the heat slightly and bring the mixture to just under a boil.
9. 9
   Pour in the cornmeal in a slow steady stream, whisking at the same time.
10. 10
    Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge.
11. 11
    Take the pot off the stove and fold in the corn, chives, and salt and pepper.
12. 12
    Mix in the egg yolks, one at a time, to make it more like a batter.
13. 13
    In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks.
14. 14
    Fold the whites into the corn pudding to lighten it.
15. 15
    Coat the bottom and sides of an 8 x 8-inch baking dish with nonstick spray.
16. 16
    Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes.
17. 17
    When its done, the corn pudding will look puffed and golden brown, like a souffle.