Corn Pudding

This pudding has become a staple side dish at our family gatherings at Christmas and Thanksgiving. I recently made it for a brunch alongside a fritatta, bacon, potatoes and chicken and waffles and surprisingly, it complemented the other dishes quite well!

Ingredients:

2 lbs thawed corn kernels (you will puree half of this )

~ 1 cup milk

6 eggs, separated

1/4 cup sugar

6 tbsp softened butter

3/4 cup flour

1 tsp salt

1 tsp baking powder

1 cup grated cheddar cheese

1/2 red bell pepper, cut into strips

Puree half the corn kernels in a food processor.  Add enough milk to help make it smooth (up to 1 cup).  With the food processor running, add yolks one at a time, processing for 30 seconds in between.  Add sugar and process until lighter in colour and sugar is dissolved.  Add softened butter and process till smooth.

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

In another bowl, beat the egg whites until soft peaks form. Make sure you beat them in a clean bowl with no oily residue or they won't beat properly.

Fold the egg whites into the corn mixture and alternate with the shredded cheese.  Pour into deep casserole dish (it will puff up! ) and garnish with bell pepper strips.

Bake for ~45 minutes at 350.  When it's done it should be a bit crispy on top and spongy to the touch.