Fonda San Miguel's Corn Pudding

By Bettye

This recipe is worth a trip to Fonda San Miguel's in Austin, TX! How fortunate we are that they published it!

Ingredients

• 2 lbs. corn kernals
• 6 eggs, separated
• 3/4 c. sugar
• 6 T. butter, softened
• 3/4 c. flour
• 1 t. baking powder
• 1/8 t. salt
• 1 c. grated Monterey Jack cheese

Preparation

Step 1

Put corn kernels in work bowl of food processor and process with metal blade to a fine but still textured puree, approximately 2-3 minutes. Add egg yolks one by one, processing for 30 seconds after each addition. With the processor still running, add sugar a little at a time, processing until the mixture turns lighter in color and sugar is dissolved. Add softened butter to corn mixture and process until blended, then transfer to a large mixing bowl. In small bowl, combine flour, baking powder and salt. Stir to blend.

Add flour mixture to corn and stir gently until incorporated. Place egg whites in large bowl of mixer. Beat whites at high speed until foamy, but not soft-peak stage. Alternately, fold egg white and cheese into corn mixture.

Coat a 9x13x2 inch baking dish with nonstick cooking spray. Pour corn mixture into prepared dish and bake in a preheated 350 degree oven 45 minutes or until golden brown. A toothpick inserted in the middle of the pudding should come out dry. Let cool to room temperature before serving.