Procedures

1. 1

   Preheat oven to 450°F.

2. 2

   In a small bowl, stir together the stick of butter, chile powder, garlic and salt.

3. 3

   In a large bowl, combine corn with all but 1 tablespoon of the chile butter. Spread onto a baking sheet, and roast for 5 to 10 minutes, stirring once.

4. 4

   In a large pot, heat milk until almost boiling. Reduce heat to low, and whisking constantly, add the cornmeal. Stir until very thick, about 8 minutes.

5. 5

   Remove from heat, and stir in the remaining 2 tablespoons butter, roasted corn mixture and salt. Add in 4 eggs and two yolks, reserving the 2 egg whites.

6. 6

   In a mixer, whip egg whites to soft peaks. Fold into corn mixture. Pour mixture into a buttered 9-by 13-inch pan, and allow to cool.

7. 7

   Adjust the oven to 500°F. In a small bowl, mix the cheese and bread crumbs. Spread evenly over the pudding. Dot with the remaining chile butter, and bake for 15 minutes, or until pudding is golden brown