Corn Pudding
I make this with fresh or frozen white shoe peg
corn, (you need about 4 ears to make 2 cups), or with
Florida Silver Queen when I can find it. I sometimes
add a handful of finely sliced green onion tops to the
mix. Unlike a souffle, you needn't worry about this
pudding collapsing when you take it from the oven.
List of Ingredients
2 cups fresh or frozen corn kernels
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
1/8 teaspoon white pepper
4 eggs
2 cups heavy cream
1 tablespoon butter or margarine, melted
Preheat the oven to 350 degrees. Stir together the
corn, flour, sugar, salt and pepper. In a separate
bowl, beat the eggs with the cream and butter until
very light; fold in the corn mixture. Pour into a
lightly greased 1 1/2-quart casserole. Place in a
roasting pan; add enough water to the pan to come
about halfway up the sides of the casserole. Bake 1
hour and 10 minutes, or until knife inserted in center
comes out clean. Makes 8 servings.
Per serving: 311 calories (77 percent from fat), 26.4
g fat (15.6 g saturated, 7.8 g monounsaturated), 192.6
mg cholesterol, 5.9 g protein, 14.5 g carbohydrates,
1.1 g fiber, 435 mg sodium.
Recipe
Preheat the oven to 350 degrees. Stir together the
corn, flour, sugar, salt and pepper. In a separate
bowl, beat the eggs with the cream and butter until
very light; fold in the corn mixture. Pour into a
lightly greased 1 1/2-quart casserole. Place in a
roasting pan; add enough water to the pan to come
about halfway up the sides of the casserole. Bake 1
hour and 10 minutes, or until knife inserted in center
comes out clean. Makes 8 servings.
Per serving: 311 calories (77 percent from fat), 26.4
g fat (15.6 g saturated, 7.8 g monounsaturated), 192.6
mg cholesterol, 5.9 g protein, 14.5 g carbohydrates,
1.1 g fiber, 435 mg sodium.
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