Side Pannel
Corn Pudding #2
Ingredients List
- 1 1/4 c Milk
- 1 Stick butter; melted
- 4 Eggs; beaten
- 1 pk (20-oz) frozen corn kernels
- --or-
- 2 1/2 c -fresh corn kernels
- 2 tb Sugar
- 2 ts Salt
- 1/2 ts Fresh ground black pepper
- 1 ds Tabasco
Directions
SERVES 6 AS A VEGETABLE DISH
In New Orleans this is a great dish, but a seasonal one. I have tried to
make it with frozen corn so that I can have it more often, and the results
are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to
cool for a bit while you beat the eggs and chop up the corn a bit in a food
processor or by hand. Don't puree it, as you want a rough texture. If using
frozen corn, allow it to melt first in a colander. Mix all the ingredients
together and place in a buttered 2-quart baking dish. Bake at 325 degrees
for 1-1/4 hours. The top should be lightly browned.
In New Orleans this is a great dish, but a seasonal one. I have tried to
make it with frozen corn so that I can have it more often, and the results
are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to
cool for a bit while you beat the eggs and chop up the corn a bit in a food
processor or by hand. Don't puree it, as you want a rough texture. If using
frozen corn, allow it to melt first in a colander. Mix all the ingredients
together and place in a buttered 2-quart baking dish. Bake at 325 degrees
for 1-1/4 hours. The top should be lightly browned.
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