Preheat the oven to 350Â°F. Put the 2 ears of corn, in the husks, in the oven, directly on the center rack. Roast the corn for 30 minutes, until soft. Cool slightly so you donâ€™t burn your hands and then remove the husks. Cut the kernels off the cob with a sharp knife and set the loose corn aside. Leave the oven on.
In a large pot over low heat, combine the milk, cream, and butter. Once the butter has melted, turn up the heat slightly and bring the mixture to just under a boil. Pour in the cornmeal in a slow steady stream, whisking at the same time. Cook and whisk constantly until the cornmeal is blended in and the mixture is smooth and thick; it should look like porridge. Take the pot off the stove and fold in the corn, chives, and salt and pepper. Mix in the egg yolks, one at a time, to make it more like a batter. In a separate bowl, beat the egg whites (use a hand blender if you have one) until they hold stiff peaks. Fold the whites into the corn pudding to lighten it. Coat the bottom and sides of an 838-inch baking dish with nonstick spray. Spoon the batter into the prepared baking dish and bake for 25 to 30 minutes. When itâ€™s done, the corn pudding will look puffed and golden brown, like a soufflĂ©.
Edited: October 15th, 2009