Baked Corn Pudding

• 2 tablespoons unsalted butter, melted, plus more for the pan
• 2 cups 2-percent or whole milk
• 1 cup very fine yellow whole-grain cornmeal
• Scraped kernels from 2 ears fresh sweet corn (about 1 cup)
• 2 tablespoons chopped fresh herbs such as parsley, chives, or basil
• Coarse kosher salt and freshly ground black pepper
• 2 large eggs, separated

1. Heat the oven to 375 degrees F. Butter a medium ovenproof casserole dish.
2. Set aside.
3. Combine the milk and cornmeal in a medium saucepan and place over medium-high heat.
4. Bring to a boil, whisking rapidly and constantly, until very, very thick, about 5 minutes.
5. Transfer the mixture to a large bowl.
6. Add the corn kernels, herbs and the 2 tablespoons melted butter.
7. Season with salt and pepper.
8. Add the egg yolks, one at a time, stirring after each addition.
9. In a separate bowl, using a handheld mixer, beat the egg whites with a pinch of salt on high speed until stiff peaks form.
10. Gently fold the egg whites into the warm cornmeal mixture.
11. Transfer the lightened cornmeal mixture to the prepared dish; smooth the surface with a spatula.
12. Bake until puffed and golden-brown on top and the inside is firm but still moist, 20 to 35 minutes.
13. Serve immediately.

unsalted butter, cornmeal, kernels from, fresh herbs, kosher salt, eggs

Taken from www.foodnetwork.com/recipes/baked-corn-pudding.html (may not work)