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Title: Delicious Corn Pudding
Categories: Pudding
Yield: 8 Servings
| 4 | Eggs, separated | |
| 2 | tb | Butter, melted,cooled |
| 1 | tb | Sugar |
| 1 | tb | Brown sugar |
| 1 | ts | Salt |
| 1/2 | ts | Vanilla extract |
| 1 | pn | Ground cinnamon and nutmeg |
| 2 | c | Fresh whole kernel corn (4 med ears) |
| 1 | c | Light cream |
| 1 | c | Milk |
In a mixing bowl, beat egg yolks until thick and lemon-colored, 5-8 minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. Beat egg whites until stiff; fold into yolk mixture. Pour into a greased 1 1/2-qt baking dish. Bake, uncovered, at 350 for 35 mintues or until a knife inserted near the center comes out clean. Cover loosely during last 10 minutes of baking if necessary to prevent over browning. Recipe by: Paula Marchesi (ToH June/July 95)