Chile Roasted Corn Pudding Recipe

• 1/2 cup(1 stick) plus two tablespoons butter, softened, divided
• 1 tbsp chile powder
• 2 tbsp minced garlic
• 1 tsp salt
• 2 cups corn kernels
• 4 cups milk
• 1 and 1/4 cups finely ground cornmeal
• 2 tsp salt
• 6 eggs, divided
• 1/2 cup grated cheddar cheese
• 1/4 cup dry bread crumbs, or crushed crackers

1. Preheat oven to 450u0b0F.
2. In a small bowl, stir together the stick of butter, chile powder, garlic and salt.
3. In a large bowl, combine corn with all but 1 tablespoon of the chile butter. Spread onto a baking sheet, and roast for 5 to 10 minutes, stirring once.
4. In a large pot, heat milk until almost boiling. Reduce heat to low, and whisking constantly, add the cornmeal. Stir until very thick, about 8 minutes.
5. Remove from heat, and stir in the remaining 2 tablespoons butter, roasted corn mixture and salt. Add in 4 eggs and two yolks, reserving the 2 egg whites.
6. In a mixer, whip egg whites to soft peaks. Fold into corn mixture. Pour mixture into a buttered 9-by 13-inch pan, and allow to cool.
7. Adjust the oven to 500u0b0F. In a small bowl, mix the cheese and bread crumbs. Spread evenly over the pudding. Dot with the remaining chile butter, and bake for 15 minutes, or until pudding is golden brown

chile powder, garlic, salt, corn kernels, milk, ground cornmeal, salt, eggs, cheddar cheese, bread crumbs

Taken from www.seriouseats.com/recipes/2009/11/chile-roasted-corn-pudding-recipe.html (may not work)