Souffleed Corn Pudding

Directions

1. 1
   Heat the oven to 350 degrees F.
2. 2
   Generously butter a 2-quart glass or ceramic baking dish.
3. 3
   Melt butter in a medium saucepan over medium heat.
4. 4
   Whisk in the flour and cook - stirring constantly - for 2-3 min or until mixture is smooth and begins to turn a pale golden brown.
5. 5
   Slowly whisk in the half and half.
6. 6
   Cook, stirring constantly, for 2-3 more min or until the mixture begins to thicken and comes to a boil.
7. 7
   Remove from the heat.
8. 8
   Place the egg yolks in a large bowl, whisk lightly to break them up a little.
9. 9
   Whisk in about 1/3 of the butter mixture into the egg yolks.
10. 10
    Now, whisk the yolk mixture back into the remaining butter mixture.
11. 11
    Cook and stir over medium low heat for 2-3 min or until the sauce thickens.
12. 12
    Pour into the same large bowl and stir in the corn, green onions, thyme, salt and pepper.
13. 13
    Cool slightly, about 5 minute.
14. 14
    Place the egg whites in a medium bowl.
15. 15
    Beat at medium high speed until firm but not stiff peaks form.
16. 16
    Stir about 1/4 of the whites into the corn mixture.
17. 17
    Gently fold in the remaining whites until combined.
18. 18
    Spoon into the greased baking dish.
19. 19
    Bake for 45-50 min or until pudding is puffed and golden brown with firm edges.
20. 20
    The center will be wobbly but will not run like a liquid.
21. 21
    Serve immediately - the pudding will sink (deflate) as it cools.