I made this corn pudding over the weekend. Corn pudding, or some of you might know it as corn kugel is very fluffy,creamy, and rich. Rather than using creamer, I use soy milk as means to reduce the calories without compromising on the creaminess. I also decided to use whipped egg whites, or you make know it as meringue, rather than using whole eggs. Plus, it rises the pudding well without baking powder. Even though, I include flour, I highly recommend corn starch for those who are trying to maintain a gluten free balance. I used fresh corn but you may use canned corn as a shortcut instead. For this recipe, you will need:
- 4-5 stalks of fresh corn, steamed and ears removed
- 1 cup of plain or vanilla soy milk
- 3 large egg whites
- 1/4 cup of flour/corn starch
- Salt and pepper for taste.
- 1/3 teaspoon of nutmeg
Preheat your oven to 350 degrees F. Grease a 9 inch baking pan. In a mixer, beat egg whites till stiff peaks form. Set side. Place corn and soy milk in a food processor or blend. Blend well till smooth. Pour into a bowl. Add flour,salt,pepper,nutmeg, and mix. Fold in egg whites till well combined. Pour into baking pan and bake for 30 minutes or until golden brown.