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).