CORN PUDDING

2 lbs. Frozen corn kernels, thawed
Whole milk as needed (about 1 c.)
6 eggs, separated
½ c. sugar
6 TB butter, softened
¾ c. all-purpose flour
1 t. sea salt
1 t. baking powder
1 c. (4 oz) shredded Chihuahua, Monterey Jack or cheddar cheese
1 poblano chile, roasted peeled, seeded, and cut into ¼” strips
Half of a red bell pepper, cut into strips, optional

Preheat oven to 350 degrees. Lightly grease a 13X9” baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 c. With the machine running, add egg yolks, one at a time and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until the mixture is lighter in color and the sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl combine flour, salt and baking powder; fold into corn mixture. Beat egg white until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper, if desired. Bake for 45 minutes or until golden brown. Serve warm or at room temperature. Serves 8 or more.