Prep 25 mins
Cook 45 mins
This recipe is best made with corn cut fresh from the cob, but it will work just fine with a 1 pound bag of frozen corn.
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 2 cups half-and-half
- 4 eggs, separated
- 4 cups corn kernels
- 1 cup green onion, thinly sliced
- 1 1⁄2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- 3⁄4 teaspoon fresh ground pepper
- Heat the oven to 350ºF.
- Generously butter a 2-quart glass or ceramic baking dish.
- Melt butter in a medium saucepan over medium heat.
- 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.
- Slowly whisk in the half and half.
- Cook, stirring constantly, for 2-3 more min or until the mixture begins to thicken and comes to a boil.
- Remove from the heat.
- Place the egg yolks in a large bowl, whisk lightly to break them up a little.
- Whisk in about 1/3 of the butter mixture into the egg yolks.
- Now, whisk the yolk mixture back into the remaining butter mixture.
- Cook and stir over medium low heat for 2-3 min or until the sauce thickens.
- Pour into the same large bowl and stir in the corn, green onions, thyme, salt and pepper.
- Cool slightly, about 5 minute.
- Place the egg whites in a medium bowl.
- Beat at medium high speed until firm but not stiff peaks form.
- Stir about 1/4 of the whites into the corn mixture.
- Gently fold in the remaining whites until combined.
- Spoon into the greased baking dish.
- Bake for 45-50 min or until pudding is puffed and golden brown with firm edges. The center will be wobbly but will not run like a liquid.
- Serve immediately - the pudding will sink (deflate) as it cools.