Nero wolfe's green-corn pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears very young corn | |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Salt |
| (Too Many Cooks) Source: The Nero Wolfe | ||
| 2 | tablespoons | Pimiento, chopped |
| 3 | larges | Eggs |
| 4 | tablespoons | Butter, melted |
| 1 | cup | Milk |
Directions
1>. Preheat oven to 350 deg.F. Combine all ingredients in the order given except for the eggs. 2>. Separate the eggs, beating the yolks and adding them to the mixture. 3>. Beat the egg whites until stiff and fold them in last. 4>. Put the mixture into a greased 1½-quart casserole and bake for 35 minutes. Variation: For chicken and corn pudding, add 1 cup of cooked (preferably poached) chicken meat and omit the sugar.
Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022 : ISBN 670-50599-4
: Library of Congress #72-75754 : 1973