Scorched Corn Pudding

Name: Scorched Corn Pudding
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

9 ingredients

4 steps

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

Directions

1

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.
2

In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.
3

Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.
4

Bake in a 350° oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).