Corn pudding #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Milk |
| 1 | Stick butter; melted | |
| 4 | Eggs; beaten | |
| 1 | pack | (20-oz) frozen corn kernels or- fresh corn kernels |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Fresh ground black pepper |
| 1 | dash | Tabasco |
Directions
SERVES 6 AS A VEGETABLE DISH
In New Orleans this is a great dish, but a seasonal one. I have tried to make it with frozen corn so that I can have it more often, and the results are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn a bit in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1-¼ hours. The top should be lightly browned.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .