Scorched Corn Pudding

• 7 cups corn kernels, fresh or frozen (3 packages, 10 oz. each)
• About 1 tablespoon butter or margarine
• 1/4 cup all-purpose flour
• 2 1/4 cups low-fat milk
• 5 teaspoons sugar
• About 1/4 teaspoon cayenne
• Salt
• 2 large eggs
• 2 large egg whites

1. In a 12- to 14-inch nonstick frying pan over high heat, stir corn often until about 1/4 of the kernels are tinged with brown, 10 to 12 minutes. Add 1 tablespoon butter. When melted, add flour and mix well. Remove from heat and stir in milk, sugar, and cayenne. Add salt to taste.
2. In a small bowl, beat eggs and egg whites to blend. Stir into corn mixture.
3. Butter a shallow 2 1/2-quart casserole (if desired, line with husks in a single layer; see notes). Pour in pudding.
4. Bake in a 350u0b0 oven until center feels firm when lightly pressed, about 30 minutes (40 to 45 minutes if chilled).

corn kernels, butter, allpurpose, lowfat milk, sugar, cayenne, salt, eggs, egg whites

Taken from www.myrecipes.com/recipe/scorched-corn-pudding (may not work)