Corn Pudding
Corn Pudding
from River Road Recipes II...
A Second Helping
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INGREDIENTS:
4 tablespoons bacon drippings
1 large onion, chopped
1/4 bell pepper, chopped
One 16-ounce can cream style corn
2/3 cup yellow corn meal
1 can milk (measure in corn can)
1 egg
1 teaspoon salt
Tabasco sauce
1/4 teaspoon monosodium glutamate (optional)
1 teaspoon sugar (optional)
1 teaspoon Worcestershire sauce (optional)
One can French fried onion rings or paprika
TO PREPARE:
In bacon drippings, sauté onions and pepper. Add corn and cornmeal. Stir in milk and egg that have been beaten together. Bring to a boil, stirring constantly. Add salt and pepper and optional ingredients if desired. Pour into greased 2-quart casserole and bake uncovered at 300 degrees for 50 minutes. Cover with can of onion rings or paprika just before serving.
SERVES 6 to 8
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Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.
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