| 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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