- 1 can cream style corn
- 3 c. corn kernels or 1 bag (16 oz.) frozen corn
- 1 container (16 oz.) sour cream
- 3/4 c. cornmeal
- 3 lg. eggs, separated
- Salt & pepper
Preheat oven to 350. Grease 9x13 pan; set aside.
In lg. bowl, combine cream style corn, fresh or frozen corn kernels, sour cream, cornmeal, egg yolks, salt and pepper. In sm. bowl, with mixer on high speed, beat egg whites until stiff peaks form. Fold whites into corn mixture; pour into prepared baking dish. Bake pudding 45 min. or until edges are set and center jiggles slightly. Let pudding stand on wire rack 10 min. to set before serving.