Millet Corn Pudding Recipe
Time to pamper your palate with this Millet Corn Pudding recipe. If you have plenty of Vegetable on hand then Millet Corn Pudding is the thing to make. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. In my estimation, if one is a chef, one needs to have a personal recipe of Millet Corn Pudding, just like I do.
Ingredients
1 tablespoon unsalted butter
1 tablespoon canola oil
1/4 cup all-purpose flour
1 1/2 cups low-fat (1% milk fat) milk
3/4 teaspoon dried basil, crumbled
1/8 teaspoon ground nutmeg
1/2 teaspoon salt, ortotaste
1 1/2 cups fresh or frozen corn kernels
1 cup cooked millet
1 large egg
1 large egg white
8 drops hot red pepper sauce
3 tablespoons shredded Cheddar cheese
Directions
1 Preheat the oven to 350° F.
Lightly grease a 1 1/2quart I casserole; setaside.
In a medium-size saucepan, melt the butter with the oil over moderate heat.
Add the flour and cook, stirring, for 2 minutes oruntil bubblingand golden.
Whisk in the milk, basil, nutmeg, and salt.
Bring the mixture to a boil and cook, continuing to whisk, for 2 minutes or until smooth and thickened.
Stir in the corn and simmer for 5 minutes.
Remove from the heat and let stand for 5 minutes.
2 Stir the millet into the corn pudding.
In a small bowl, beat the egg, egg white, and red pepper sauce, then add this mixture to the pudding and mix well.
Pourthe pudding into the casserole and sprinkle the cheese on top Bake for 30 to 35 minutes or until the centerof the pudding is almost firm.
Let stand for at least 10 minutes
Lightly grease a 1 1/2quart I casserole; setaside.
In a medium-size saucepan, melt the butter with the oil over moderate heat.
Add the flour and cook, stirring, for 2 minutes oruntil bubblingand golden.
Whisk in the milk, basil, nutmeg, and salt.
Bring the mixture to a boil and cook, continuing to whisk, for 2 minutes or until smooth and thickened.
Stir in the corn and simmer for 5 minutes.
Remove from the heat and let stand for 5 minutes.
2 Stir the millet into the corn pudding.
In a small bowl, beat the egg, egg white, and red pepper sauce, then add this mixture to the pudding and mix well.
Pourthe pudding into the casserole and sprinkle the cheese on top Bake for 30 to 35 minutes or until the centerof the pudding is almost firm.
Let stand for at least 10 minutes
