Corn Pudding
recipe from Lisa@ The Cutting Edge of Ordinary - adapted from a recipe by Katie Lee
2 cups milk
½ cup heavy cream
4 medium ears of corn, shucked
1 tablespoon extra virgin olive oil
1 medium sweet onion, finely chopped
1 stick unsalted butter
½ cup cornmeal
6 large eggs, separated
3 ounces sharp cheddar cheese, shredded (about a cup)
1 teaspoon, plus 1 pinch salt
½ teaspoon freshly ground black pepper

Step 1 - Preheat the oven to 350. Butter a 10x15 inch-baking dish. In a large saucepan, bring the milk and cream to a simmer over moderate heat. Add the ears of corn cover and cook over moderately low heat, turning a few times, until tender (about 10 minutes).

Steps 2 - Meanwhile, in a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until softened (about 8 minutes).

Step – 3 Transfer the corn to a plate to cool. Remove the saucepan from the heat and swirl in the butter until melted. Let it cool to room temperature. Using a serrated knife cut the kernels off the cobs and add to the saucepan with the milk and cream. Add the onions to the saucepan as well. Whisk in the cornmeal, egg yolks, cheddar and 1 teaspoon of salt and the pepper.

In a large stainless steel bowl, beat the egg whites with a pinch of salt at high speed until firm peaks form. Fold the whites into the corn mixture and pour into the prepared baking dish. Bake for about 30 minutes, until puffed and golden brown. Let the pudding rest for 5 minutes before serving.

This pudding can be made ahead up until Step 3 and refrigerated overnight. Bring to room temperature before proceeding.