Corn Pudding

Corn Pudding

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2 cups frozen corn kernels, thawed, plus 1/4 cup, separated
3/4 cup whole milk (use up to 1 cup if necessary)
6 eggs, separated
1/2 cup sugar
6 tbsp unsalted butter, softened
3/4 cup all-purpose flour
1 tsp kosher salt
1 tsp baking powder
1 cup (4 ounces) shredded Monterey Jack cheese
1 poblano chili, roasted, peeled, seeded, and cut into 1/4-inch strips
half of a small red bell pepper, cut into strips


Preheat oven to 375 degrees.

Lightly grease a 13x9x2-inch baking dish and set aside. In a food processor (or a blender), puree the corn with enough milk to make a smooth puree. With the machine running, add egg yolks, one at a time; 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 color and sugar is dissolved. Add butter and process until smooth. Transfer to a large bowl. Stir in 1/4 cup corn.

In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.

Beat egg whites until soft peaks form. Fold into corn mixture, alternating with the shredded cheese (beginning and ending with egg whites). Pour into the prepared baking dish and garnish with strips of poblano and red bell pepper. Bake in preheated oven for 40 minutes, or until golden brown and puffy.

Remove from oven and allow to cool. Serve warm.