Tweet
Buckwheat - Posted March 06, 2004 03:29 PM
Corn pudding (old fashion)
3 large eggs
3 cups fresh corn kernels (may use white corn)
2 t. miniced onion
3 T flour
1/2 t. salt
2 T. sugar
Cayenne to taste (dash)
Nutmeg to taste (dash)
1/4 cup butter, melted & cooled
1 & 1/2 cups half & half
Preheat overn to 350.
In a large bowl, beat the eggs with electric mixer until frothy, then stir in the corn & onions. In a small bowl, combine the flour, salt, sugar, cayenne & nutmeg, and then add it to the corn mixture, stirring well. Add the butter & half & half, and stir well.
Pour themixture into a well greased 1 & 1/2 quart baking dish. Place the dish in a large roasting pan, and place the pan in the oven. Pour enough boiling water into the pan to come 1/2 inch of the way up the sides of the baking dish. ake the pudding 15 minutes, stir gently to distribute the corn as evenly as possible, and bake until the top is golden and knife inserted into the center comes out clean, about 30-35 minutes longer.
Corn pudding (old fashion)
3 large eggs
3 cups fresh corn kernels (may use white corn)
2 t. miniced onion
3 T flour
1/2 t. salt
2 T. sugar
Cayenne to taste (dash)
Nutmeg to taste (dash)
1/4 cup butter, melted & cooled
1 & 1/2 cups half & half
Preheat overn to 350.
In a large bowl, beat the eggs with electric mixer until frothy, then stir in the corn & onions. In a small bowl, combine the flour, salt, sugar, cayenne & nutmeg, and then add it to the corn mixture, stirring well. Add the butter & half & half, and stir well.
Pour themixture into a well greased 1 & 1/2 quart baking dish. Place the dish in a large roasting pan, and place the pan in the oven. Pour enough boiling water into the pan to come 1/2 inch of the way up the sides of the baking dish. ake the pudding 15 minutes, stir gently to distribute the corn as evenly as possible, and bake until the top is golden and knife inserted into the center comes out clean, about 30-35 minutes longer.
Comment