I came across this recipe in a the September 2009 issue of Food & Wine magazine and I kept it because I so, so wanted to make it. Well, that was 5 years ago and I finally had a chance to try it out. I changed it up slightly with the addition of more cheese as well as some Old Bay and garlic just to add a little kick to the sweet corn.
Creamy corn mixture just bubbling away.
Make sure when you whip up your egg whites you do so in a bowl that is completely clean and free of water and any form of fat either from butter or oil which can inhibit really fluffy egg whites. When folding it into the cooled corn mixture be sure to do so gently as to keep as much air in the egg whites as possible.
Here we are loaded into the baking dish and topped with fresh cracked black pepper.
Hot out of the oven!
Light and not at all too dense. Perfectly corny, perfectly creamy, perfectly cheesy. Yum.
I served this alongside my pulled pork and a fresh green salad. Just a perfect all around yummy side dish.
2 cups milk
1/2 cup heavy cream
5 ears of corn, sliced off the cob
1 tablespoon extra-virgin olive oil
1 medium sweet onion, finely chopped
1 tablespoon Old Bay seasoning
3 garlic cloves, minced
1 stick unsalted butter
1/2 cup cornmeal
6 large eggs, separated
2 cups sharp cheddar cheese, shredded
1 teaspoon plus a pinch of salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 350°. Butter a large baking dish and set aside.
In a large saucepan, bring the milk and cream to a simmer over moderate heat. Add the corn, cover and cook over moderately low heat until tender, about 10 15 minutes.Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 8 minutes. Add in the Old Bay and minced garlic, stir and remove from heat.
Remove the saucepan from the heat and swirl in the butter until melted and let cool to room temperature. Scrape the onion into the saucepan. Whisk in the cornmeal, egg yolks, cheddar, the 1 teaspoon of salt and the pepper.
In a large bowl, beat the egg whites with the pinch of salt at high speed until firm peaks form. Carefully fold the whites into the corn mixture and pour into the buttered baking dish.
Bake for about 30 – 35 minutes or until the corn pudding is puffy and golden brown. Remove from oven and let rest for 5 minutes before serving.