Dried Corn Pudding Recipe
Ingredients
| Dried corn | 1 Cup (16 tbs) | |
| Paprika | 1 | |
| Parsley | 1 , chopped | |
| Boiling water | 2 Cup (32 tbs) | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Eggs | 4 , separated | |
| Pepper | 1⁄8 Teaspoon |
Directions
1. Combine corn and boiling water in a medium-size saucepan, then cover; let stand 1 hour.
2. Stir in sugar, salt and butter or margarine; bring to boiling; reduce heat; cover. Simmer for 30 minutes; stir in milk; simmer 5 minutes longer. Drain liquid into a 1-cup measure. Add additional milk, if needed, to make 1/2 cup liquid.
3. Beat egg whites until stiff in a small bowl.
4. Beat egg yolks in a large bowl; stir in corn mixture, the 1/2 cup liquid and pepper; stir in about one-third of beaten egg whites, then fold in the remainder. Pour into a buttered, deep, 6-cup baking dish. Set in a pan containing 1 inch of hot water.
5. Bake in moderate oven (350°) for 45 minutes, or until the tip of a knife inserted 1 inch from edge comes out clean.
6. Remove from oven; let stand 5 minutes; sprinkle with paprika and parsley.
2. Stir in sugar, salt and butter or margarine; bring to boiling; reduce heat; cover. Simmer for 30 minutes; stir in milk; simmer 5 minutes longer. Drain liquid into a 1-cup measure. Add additional milk, if needed, to make 1/2 cup liquid.
3. Beat egg whites until stiff in a small bowl.
4. Beat egg yolks in a large bowl; stir in corn mixture, the 1/2 cup liquid and pepper; stir in about one-third of beaten egg whites, then fold in the remainder. Pour into a buttered, deep, 6-cup baking dish. Set in a pan containing 1 inch of hot water.
5. Bake in moderate oven (350°) for 45 minutes, or until the tip of a knife inserted 1 inch from edge comes out clean.
6. Remove from oven; let stand 5 minutes; sprinkle with paprika and parsley.
Chef
