| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Puddings, Side dish | 8 | Servings | |
INGREDIENTS
| 4 | Eggs, separated | |
| 2 | tb | Butter or margarine, melted and cooled |
| 1 | tb | Sugar |
| 1 | tb | Brown sugar |
| 1 | ts | Salt |
| 1/2 | ts | Vanilla extract |
| 1 | pn | Ground cinnamon |
| 1 | pn | Nutmeg |
| 2 | c | Fresh whole kernal corn (4 medium ears) |
| 1 | c | Light cream |
| 1 | c | Milk |
INSTRUCTIONS
In a mixing bowl, beat egg yolks until thick and lemon-colored, 5-8 minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. Beat egg whites until stiff; fold into yolk mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 for 35 minutes or until a knife inserted near the center comes out clean. Cover loosely during last 10 minutes of baking if necessary to prevent overbrowning. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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