Name: Sweetcorn and cheese savoury pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 25g butter; 500g corn cob; 75.00 gm polenta; 386.25 gm milk; 125.00 ml grated cheddar cheese; 62.50 ml grated parmesan cheese; 3 eggs, separated; 2 tsp chopped fresh thyme leaves; Thyme leaves, to serve

Sweetcorn and cheese savoury pudding

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Secret recipe for sensational corn everyone is talking about!

Ingredients:

25g butter
500g corn cob
75.00 gm polenta
386.25 gm milk
125.00 ml grated cheddar cheese
62.50 ml grated parmesan cheese
3 eggs, separated
2 tsp chopped fresh thyme leaves
Thyme leaves, to serve

Instructions:

Preheat the oven to 200°C/180°C fan-forced. In a heavy-based saucepan over medium-high heat, melt butter. Add corn, polenta, and milk, then bring to a boil. Reduce heat to low.
Simmer and stir for 3 minutes until the mixture thickens. Remove from heat, then fold in cheddar and parmesan cheese. Season generously with salt and pepper.
Allow to cool for 10 minutes, then gently fold in the egg yolks and fragrant thyme.
Whip egg whites with an electric mixer until soft peaks form.
Gently fold in half of the egg whites using a metal spoon, then fold in the rest. Pour the mixture into a greased 7.5cm-deep, 6 cup-capacity ovenproof dish.
Bake until golden brown for about 30 minutes, then sprinkle with fresh thyme before serving.

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