Corn nut pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter; divided |
| 2 | Eggs; separated | |
| 1 | dash | Paprika |
| 3 | tablespoons | Flour |
| ½ | cup | Chopped nuts; (macadamias) |
| 1 | large | Onion; chopped |
| 1 | cup | Canned creamed corn |
| 1 | teaspoon | Seasoned salt |
| 1 | cup | Warm milk |
| 1 | tablespoon | Sugar |
Directions
In small saucepan, saute onion in 1 tablespoon butter until tender and golden. In large bowl, beat egg yolks, mix in corn, sauteed onion, paprika and seasoned salt. In small saucepan, melt 2 tablespoons butter; stir in flour; blend well. Gradually add warm milk, stirring until creamy and thick. Combine with corn mixture. In small bowl beat egg whites until stiff but not dry. Fold in nuts, sugar and egg whites into corn mixture. Pour pudding into well-buttered 1 quart casserole. Bake at 350 degrees for 30 to 40 minutes until mixture is set and golden. Serves 4 to 5.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998