Corn Pudding Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| Whole kernel corn package | 2 , frozen | |
| Nutmeg | 1/4 Teaspoon | |
| Eggs | 4 standard | |
| Unsifted flour | 1/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Evaporated milk | 1 Can (10oz) | |
| Light cream | 1/3 Cup (16 tbs) |
Directions
GETTING READY
1. Preheat the oven to 325° F.
2. Grease a shallow 1 1/2-quart casserole with butter.
MAKING
3. In a large saucepan, melt the butter over a medium flame.
4. Add corn and sauté in the butter for a 1 minute.
5. Add water and simmer the corn, stirring occasionally, for 8-10 minutes until tender.
6. Flavor the corn with a pinch of nutmeg.
7. In a mixing bowl, break eggs and whisk them with a fork until foamy.
8. In another bowl, sift together the flour, baking powder, sugar, salt, and pepper.
9. Stir the dry ingredients into the eggs and beat into a smooth consistency batter.
10. Tip in cooked corn, milk and cream and stir well to blend.
11. Pour the mixture into the casserole and place the dish in a warm water bath in a roasting pan in the oven, such that the water reaches halfway up the casserole.
12. Bake, for 1 - to 1 ¼ hour until pudding is set and a knife inserted in the center comes out clean.
SERVING
13. Serve the pudding immediately, straight out of the oven.
1. Preheat the oven to 325° F.
2. Grease a shallow 1 1/2-quart casserole with butter.
MAKING
3. In a large saucepan, melt the butter over a medium flame.
4. Add corn and sauté in the butter for a 1 minute.
5. Add water and simmer the corn, stirring occasionally, for 8-10 minutes until tender.
6. Flavor the corn with a pinch of nutmeg.
7. In a mixing bowl, break eggs and whisk them with a fork until foamy.
8. In another bowl, sift together the flour, baking powder, sugar, salt, and pepper.
9. Stir the dry ingredients into the eggs and beat into a smooth consistency batter.
10. Tip in cooked corn, milk and cream and stir well to blend.
11. Pour the mixture into the casserole and place the dish in a warm water bath in a roasting pan in the oven, such that the water reaches halfway up the casserole.
12. Bake, for 1 - to 1 ¼ hour until pudding is set and a knife inserted in the center comes out clean.
SERVING
13. Serve the pudding immediately, straight out of the oven.
Chef
