Alabama Corn Souffle Pudding
|Fresh ears of corn||5|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg whites||3 , stiffly beaten|
Grate corn or split kernels with a corn scraper or sharp knife.
Hold cobs over a bowl and scrape off kernels with back of knife.
Add remaining ingredients except egg whites and beat well to blend.
Fold in whites.
Pour into greased 9-inch casserole or baking dish and put in shallow pan of water in preheated moderate oven (375°F.) Cook until the mixture just sets, 50 to 60 minutes.