Chilean Corn Pudding

  • 10 cobs corn
  • 4 oz. butter
  • 2 cups milk
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 beaten egg whites
  • 1/2 t salt
  • extra milk, sugar and butter

Grate cobs of corn. Place in frying pan with butter. Slowly add 1 cup milk. Cook 30 minutes, stirring. Remove from heat. Add sugar and egg yolks beaten with a little milk and salt.

Beat egg whites to soft peaks and fold into mixture. Place in individual molds, sprinkle with sugar and dot with butter. Brown in hot oven.