Corn Pudding

Ingrediants:

2 ears fresh corn
1 16 ounce bag frozen corn kernels, defrosted
1 cup half and half (I used low fat)
1/2 cup milk (whatever kind you have, I used skim)
2 eggs, plus 1 egg white
1/2 stick butter, melted (I used the unslated SmartBalance-butter blend stick)
5 tablespoons sugar
5 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
Non-stick cooking spray

Directions:

Preheat your oven to 350 degrees. Cut the kernels off both ears of fresh corn, setting aside 1/2 cup of the whole kernels. With a cheese grater, grate the ears of corn over a plate to remove all of the milky corn still left in the ears. With the 1/2 cup of corn you set aside, you should have about 3/4 cup of corn kernels and ‘milky’ corn left.

Pour the 3/4 cup corn from the fresh ears in a food processor. Set aside 1/2 cup of the frozen corn kernels. Pour the remaining frozen corn in the food processor with the fresh corn. Blend the corn until it is evenly minced, almost to a puree. Pour in the milk and half and half and blend until combined.

In a medium bowl, beat your eggs and egg white slightly with a fork. Pour the corn mixture in the bowl, stirring to mix well. Slowly pour in the melted butter, stirring as you add it. Add the sugar, flour, baking powder, salt, and cheese and stir to combine. Spray an 8×8 baking pan with non-stick spray, and pour the entire mixture into the dish. Bake about 1 hour and 20 minutes, or until the middle is set. Let the dish stand for at least 30 minutes. Can be refrigerated and reheated.