corn pudding

[Guest guest]

best when using left over corn on the cob -- scrap so we get all the milk from

the corn.

 

 

 

* Exported from MasterCook *

 

Corn Pudding

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ears fresh sweet corn -- (8 to 10)

(1/2 cup kernels per ear)

3 eggs

1 cup milk

1/2 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons melted butter

1/4 cup cornmeal

 

Holding an ear of corn on a flat work surface, slide the tip of a small, very

sharp knife down the center of each row of kernels. Work slowly and carefully,

cutting all the way through to the cob. Then hold the ear over a large bowl and,

with the blunt edge of the blade, scrape down all around, depressing the kernels

and pressing out the pulp. Or use a corn scraper or creamer to expedite the

process. Repeat with remaining ears to yield about 2 cups of pulp.

 

Preheat oven to 350 degrees. Add the remaining ingredients to the corn pulp, and

beat with fork until thoroughly blended; pour into buttered 1½-quart baking

dish.

 

Set the dish into a larger dish or pan; set on oven rack. Pour boiling water

into larger dish or pan to reach about two-thirds up the sides of the smaller

dish. Bake until pudding no longer trembles when dish is jiggled slightly and a

skewer inserted in the center comes out clean (about 1 hour to 1 hour and 15

minutes). Pudding can remain in the oven, with door ajar, for up to 20 minutes

before serving. Note: Pudding will sink slightly.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 242 Calories; 11g Fat (39.0% calories

from fat); 9g Protein; 30g Carbohydrate; 4g Dietary Fiber; 117mg Cholesterol;

291mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2

Fat.

 

NOTES : A side dish, not a dessert, this old-fashioned comfort food has an

incredibly creamy texture - the result of scraping the milky pulp from the

kernels with a knife or corn scraper.

 

Nutr. Assoc. : 26338 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

NEWs! McTagit update; & mctagit help in an outline file