Light, fluffy, sweet—this is the corn pudding you remember from Hudson’s on the Bend and Fonda San Miguel. It’s a people pleaser at home and a potluck dinner hit.
Note: Fresh corn yields the best flavor, but you can use frozen (thawed) or drained canned corn. If you are working with a small food processor you may need to divide the ingredients in half and mix the two batches.
- 2 pounds corn kernels
- 6 eggs, separated
- ¾ cup sugar
- 6 Tbsp softened butter
- ¾ cup flour
- 1 tsp baking powder
- ⅛ tsp salt
- 1 cup grated Monterey Jack cheese
- Put corn in food processor and process to a textured puree, 2 to 3 minutes.
- Add egg yolks one at a time and process for 30 seconds each.
- With processor running, add sugar and process until the mixture is a light color and sugar is dissolved.
- Add butter and process. Transfer mixture to large bowl.
- Combine flour, baking powder and salt in a small bowl, stirring to blend. Add flour mix to corn and fold in.
- Beat egg whites at high speed until fluffy. Fold egg white and cheese into corn mixture.
- Coat a 9x12x2 baking dish with nonstick spray. Pour mixture into dish and bake in preheated oven at 350° F for 45 minutes. An inserted toothpick should come out dry.