Yield
Makes 10 to 12 servings

Notes: Up to 1 day ahead, cover unbaked pudding and chill. For an attractive presentation, line the casserole with dried cornhusks, tips rising above the rim. Buy husks (available in 1-lb. bags; husks keep indefinitely) in Mexican grocery stores and some supermarkets. Select 8 to 12 large husks, discard silks, and cover with boiling water. Let stand about 30 minutes to soften. Drain and pat dry.

How to Make It

Step 1

In a 12- to 14-inch nonstick frying pan over high heat, stir corn often until about 1/4 of the kernels are tinged with brown, 10 to 12 minutes. Add 1 tablespoon butter. When melted, add flour and mix well. Remove from heat and stir in milk, sugar, and cayenne. Add salt to taste.

Step 2

In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.

Step 3

Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.

Step 4

Bake in a 350° oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).

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