Corn Pudding

Ingredients for Corn Pudding

• 900g frozen corn kernels, thawed

• Whole milk as needed (about 200g )

• 6 eggs, separated

• 100g sugar

• 6 tablespoons butter, softened

• 90g plain flour

• 1 teaspoon sea salt

• 1 teaspoon baking powder

• 150g (110g) shredded Chihuahua,* Monterey Jack, or Cheddar cheese

• 1 poblano chilli, roasted, peeled, seeded, and cut into 1/4-inch strips

• Half of a red pepper, cut into strips

• *Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 240ml . With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in colour and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chilli and red pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

Avvertenza

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