Ingredients
- 1 3/4 cups whole milk
- 1 cup half-nd-half
- 1/2 tablespoon sugar
- 1/2 tablespoon salt
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cut into pieces
- 3 large eggs, separaed
- 2 tablespoons heavy whipping cream
- 1 (15.25-ounce) can corn, drained
- 1 1/2 cups gated Parmesan cheese
- 1 1/2 teaspoons paprika
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish with nonstick cooking spray.
In a large saucpan, combine milk, half-and-half, sugar, and salt. Bring to a simmer over medium heat. When the first bubbles begin to form around the edge of pan, slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken. Remove fro heat. Add butter, whisking until melted and well combined.
In a medium bowl, combne egg yolks and cream. Beat at medium speed with an electric mixer for 4 to 6 minutes, or until pale yellow in color. Gradually add egg mixture to cornmeal mixture, stirring well to combine. Add corn and cheese, stirring to combine. In a large mixing bowl, beat egg whites at high speed wsith an electric mixer until stiff peaks form, about 2 to 4 minutes. Gently fold egg whites into cornmeal mixture. Pour into prepared dish. Sprinkle evenly with paprika. Bake for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean.