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    Maize Pudding


    Source of Recipe


    Moosewood Restaurant cookbooks

    List of Ingredients




    4 cups cut corn
    3 eggs
    2 tablespoons oil
    1/2 tablespoon salt
    1 tablespoon molasses
    1 tablespoon sugar
    1 tablespoon baking powder
    1/4 teaspoon nutmeg
    1/4 teaspoon ground allspice
    1/4 cup flour

    Recipe



    Generously grease a 9x5 loaf pan or similarly sized casserole dish. maize pudding bakes in a boiling water bath, so have ready a larger baking pan that the maize pudding pan fits into comfortably. Preheat the oven to 375ºF. In a blender or food processor, puree 2 cups of the corn with the eggs, oil, salt, molasses and sugar until smooth. In a separate bowl or cup, stir baking powder, nutmeg and allspice into the flour. With the blender whirling, gradually sprinkle the flour mixture into the corn mixture. When that is well blended, add the rest of the corn and whirl just long enough to break up the corn a little; texture of batter should be coarse.

    Pour the batter into the oiled baking pan and cover it with foil, sealing the edges tightly. Place the baking pan into a larger baking pan and pour boiling water into the larger pan until it reaches halfway up the sides of the maize pudding pan. Bake for 1 1/2 hours, until a knife inserted in the middle comes out clean. To serve, either spoon pudding directly from the baking pan, or about 5 minutes after removing it from the oven, loosen the edges by sliding a knife around the inside rim of the baking pan. Invert it onto a serving platter. Serve warm. Serves 6-8.

 

 

 

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