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.
7 cups corn kernels, fresh or frozen (3 packages, 10 oz. each)
About 1 tablespoon butter or margarine
1/4 cup all-purpose flour
2 1/4 cups low-fat milk
5 teaspoons sugar
About 1/4 teaspoon cayenne
2 large eggs
2 large egg whites
How to Make It
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.
In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.
Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.
Bake in a 350° oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).
This corn recipe has become one of our Thanksgiving favorites! It has great flavor with a little kick from the cayenne. It has a festive presentation when you line the baking dish with dried corn husks (usually available in the ethnic aisle of your grocer). It also reheats well to have with turkey leftovers. This is a recipe that friends and family always ask me for.
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