GOLDEN CORN PUDDING
2-3 servings 4 to 6 servings
1 Tbl. 2 Tbl. Butter
4 1/2 tsp. 3 Tbl. Flour
1/2 can (7 1/2 oz.) 1 can (14 3/4 oz.) Cream Style Golden Corn
2 Tbl. 1/4 cup Yellow cornmeal
1 2 Eggs, separated
1/2 pkg. (1 1/2 oz.) 1 pkg. (3 oz.) Cream cheese, softened
1/2 can (4 1/2 oz.) 1 can (8 3/4 oz.) Whole kernel corn, drained
Preheat oven to 350ºF.
In medium saucepan, melt butter. Add flour; stir until smooth. Blend in cream style corn and cornmeal. Bring to a boil, stirring constantly, over medium heat.
Place egg yolks in small bowl; stir in 1/2 cup hot corn mixture. Pour mixture back into saucepan. Add cream cheese and whole kernel corn.
Place egg whites in narrow bowl; beat until stiff peaks form. With rubber spatula, gently fold egg whites into corn mixture.
Pour into ungreased *1 1/2 quart (2-3 serving=3 cup) straight-sided baking dish. Bake 30 to 35 minutes or until lightly browned. (Time may vary due to reduced size of recipe.) Garnish if desired.
*1 1/2 qt. dish = 8 nor 9″ layer cake pan, 10-inch pie plate or 8 1/2 x 3 5/8 x 2 5/8″ loaf pan
**3 cup pan = small loaf pan
Prep time: 10 minutes
Bake time: 35 minutes
This can be assembled up to 3 hours ahead, if you keep it refrigerated. Remove it from the refrigerator about 30 minutes before baking.
Yield: 2 to 3 servings 4 to 6 servings
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