|2 tablespoons||All-purpose flour|
|½ teaspoon||Black pepper|
|⅓ cup||1% milk, low-fat|
|1 can||Creamed corn, no salt|
|Added (16 1/2 oz)|
|1 cup||Corn kernels|
|1 tablespoon||Unsalted butter or margarine|
|2 tablespoons||Parsley; minced|
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:00 1. Preheat the oven to 350 F. Butter a 1½-Qt souffle or round baking dish; place in the oven. (If doubling this recipe, use a 2 ½-Qt dish). 2. Meanwhile, in a large bowl, with an electric mixer on high, beat the eggs, flour, sugar, and pepper until smooth. Stir in the milk, creamed corn, and corn kernels and pour into the hot dish. 3. Dot with the butter and sprinkle with the paprika. Bake, uncovered, for 40 mins or until set. Let stand 10 mins, then sprinkle with chopped parsley. Makes 4 servings.
VARIATION: Tex-Mex Corn Pudding Prepare as for Amish Corn Pudding, adding with the corn: ⅓ cup chopped sweet red pepper, ¼ cup sliced green onions and 2 Tbs minced fresh cilantro. Substitute ¼ cup shredded Monterey Jack cheese with jalapeno peppers for the butter. Makes 4 servings.
Posted by Dan Klepach
Submitted By GAIL SHIPP On 09-29-95
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