Instead of preparing the usual scrambled egg or a perfectly boiled egg, try your hand at this nice, light corn pudding. Just a sprinkle of cheddar cheese makes all the difference!
Prep Time
1 hour and 35 minutes
Image Source:
Country Living
Method of preparing the pudding:
-
Preheat the oven to 375°F.
-
In a small saucepan over medium heat, simmer the milk. Add 1/2 tsp. salt, stirring constantly. Add the grits in a slow and steady stream. Continue to cook, stirring occasionally until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
-
Purée the creamed corn in a food processor, then stir the purée, cheddar and egg yolks into the grits. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
-
In a large bowl (best to use an electric mixer) beat the egg whites, until stiff peaks form. Use a rubber spatula and gently fold the egg whites in thirds, into the corn mixture.
-
Divide among eight 1-cup ramekins and set on a baking dish, baking until the puddings have puffed up - this should take about 40 to 45 minutes.
Source: Country Living
Go to BabaMail
