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“This recipe is best made with corn cut fresh from the cob, but it will work just fine with a 1 pound bag of frozen corn.”
1hr 10mins

Ingredients Nutrition


  1. Heat the oven to 350ºF.
  2. Generously butter a 2-quart glass or ceramic baking dish.
  3. Melt butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook - stirring constantly - for 2-3 min or until mixture is smooth and begins to turn a pale golden brown.
  5. Slowly whisk in the half and half.
  6. Cook, stirring constantly, for 2-3 more min or until the mixture begins to thicken and comes to a boil.
  7. Remove from the heat.
  8. Place the egg yolks in a large bowl, whisk lightly to break them up a little.
  9. Whisk in about 1/3 of the butter mixture into the egg yolks.
  10. Now, whisk the yolk mixture back into the remaining butter mixture.
  11. Cook and stir over medium low heat for 2-3 min or until the sauce thickens.
  12. Pour into the same large bowl and stir in the corn, green onions, thyme, salt and pepper.
  13. Cool slightly, about 5 minute.
  14. Place the egg whites in a medium bowl.
  15. Beat at medium high speed until firm but not stiff peaks form.
  16. Stir about 1/4 of the whites into the corn mixture.
  17. Gently fold in the remaining whites until combined.
  18. Spoon into the greased baking dish.
  19. Bake for 45-50 min or until pudding is puffed and golden brown with firm edges. The center will be wobbly but will not run like a liquid.
  20. Serve immediately - the pudding will sink (deflate) as it cools.

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