| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons unsalted butter, melted, plus more for the pan
- 2 cups 2-percent or whole milk
- 1 cup very fine yellow whole-grain cornmeal
- Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
- 2 tablespoons chopped fresh herbs such as parsley, chives, or basil
- Coarse kosher salt and freshly ground black pepper
- 2 large eggs, separated
Instructions
- Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish. Set aside.
- Combine the milk and cornmeal in a medium saucepan and place over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
- Transfer the mixture to a large bowl. Add the corn kernels, herbs and the 2 tablespoons melted butter. Season with salt and pepper. Add the egg yolks, one at a time, stirring after each addition.
- In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form. Gently fold the egg whites into the warm cornmeal mixture.
- Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 137 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 60 mg |
| Sodium | 218 mg |
Reviews
yummy
What a perfect foundation to add your favorite spices to. The egg whites give this pudding a light consistency while you decide which way to go, savory, sweet, spicy. For the first incarnation, I used Herbes de Provence. The delicate flavor matched the delicacy of the dish. Next time, I’m going spicy!