Yummy Summer Corn Pudding

Corn Pudding

Here are the INGREDIENTS you’ll need:

1/2 cup all purpose flour

1/2 cup cornmeal

1 tablespoon fresh thyme leaves chopped

1/2 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

1 cup whole milk

1/4 cup half and half

1 cup creme fraiche (or sour cream)

4 eggs, separated

3 tablespoons butter, melted

2 cups fresh corn kernels (if frozen, thaw first)

1 cup grated Gruyere or sharp Cheddar Cheese.

Here are the easy DIRECTIONS:

Preheat the oven to 350 degrees F.  Lightly butter a 9 x 13-inch casserole dish.
Place the flour, cornmeal, thyme, dry mustard, salt and pepper in a large bowl and stir to combine.
In another bowl, whisk together the milk, half & half, creme fraiche, egg yolks and melted butter.
Add to the dry ingredients, and stir to combine.  Add the corn and mix again.
In a stand mixer fitted with the paddle attachment, whip the egg whiles until stiff but
not dry.  Gently fold the egg whites into the corn mixture, then fold in the grated cheese.
Spread the batter evenly into the prepared dish and bake for 15 to 20 minutes, until the
top is browned and the center is only slightly loose. Let stand for 10 minutes.

Makes 6 servings