Corn Pudding On The Go Recipe
Ingredients
| Preheat oven to 350°F. | ||
| Frozen corn | 2 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Rye flour | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 1/4 cup skim milk powder | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Egg yolks | 2 | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Egg whites | 2 | |
Directions
Cook corn in boiling water until tender.
Blend corn and liquid together briefly to mash it, but not long enough to puree it.
In large saucepan, melt butter and stir in flour gradually, until blended.
Combine water and skim milk powder with a wire whisk, and add gradually, cooking over low heat until sauce is thickened.
Add corn mixture to sauce and then the chopped green pepper.
In a small bowl, beat egg yolks and pour a small amount of the corn mixture over them, stirring constantly, and then return it to the corn mixture.
Stir and cook over low heat for several minutes to allow egg yolks to thicken slightly.
Add salt and paprika.
Beat egg whites until stiff but not dry and fold them lightly into the corn mixture.
Bake in a preheated oven for 30 minutes.
Blend corn and liquid together briefly to mash it, but not long enough to puree it.
In large saucepan, melt butter and stir in flour gradually, until blended.
Combine water and skim milk powder with a wire whisk, and add gradually, cooking over low heat until sauce is thickened.
Add corn mixture to sauce and then the chopped green pepper.
In a small bowl, beat egg yolks and pour a small amount of the corn mixture over them, stirring constantly, and then return it to the corn mixture.
Stir and cook over low heat for several minutes to allow egg yolks to thicken slightly.
Add salt and paprika.
Beat egg whites until stiff but not dry and fold them lightly into the corn mixture.
Bake in a preheated oven for 30 minutes.
Chef
