Corn Pudding Ii

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 3 eggs, separated
• 2 tablespoons white sugar
• 1/4 cup all-purpose flour, plus more for flouring dish
• 1/4 cup milk
• 1 teaspoon ground mustard
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• tabasco sauce, to taste (optional)
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 2 (14 3/4 ounce) cans cream-style corn
• 1 cup shredded sharp cheddar cheese

Recipe

• 1 preheat oven to 350°f lightly grease (with spray) and flour a 2-qt souffle dish.
• 2 beat egg yolks, sugar, flour, milk, mustard, salt, pepper and tabasco. stir in whole kernel corn, cream-style corn and cheese.
• 3 whip egg whites to almost-stiff peaks. fold gently into corn base. pour mixture into prepared souffle dish. run your thumb around the edge of the dish, leaving a shallow channel in the top surface of the mixture, being careful not to disturb the flour on the wall of the dish (this will help it form a "crown" when it puffs). bake 60-90 minutes.