Corn Pudding Recipes
If you live in the southern part of the United States, this has been a
summertime tradition of all your life. If you do not, it is time to
learn about this wonderful way to enjoy corn cut form the cob. Serve
this with a grilled steak or perhaps barbecued chicken.
Makes 6 to 8 servings
3 tablespoons butter, melted but not boiling hot, plus additional for
buttering
4 large eggs, separate the egg yolk and beat the whites until stiff
1 teaspoon sugar
1 teaspoon salt, or to taste
Pinch nutmeg
2 cups milk
2 cups fresh corn kernels, cut from the cob (4 to 5 ears), or 2 cups
thawed frozen corn kernels
Freshly ground pepper to taste
Hot pepper sauce to taste
Preheat the oven to 350F. Generously butter a 2 quart deep baking dish,
ovenproof casserole or souffle dish.
In a large bowl, beat together the melted butter, egg yolks, sugar,
salt and nutmeg. Stir in the milk and then the corn. Season well with
pepper and pepper sauce. Gently fold in the egg whites. Pour the batter
into the prepared baking dish and bake until the custard is set in the
middle, 45 to 60 minutes. Serve this simple vegetable cooking recipes
at once.
Variations: stir the white part of 1 bunch (6 to 8) green onions
(scallions), minced, into the corn before the seasoning. Or add 1/4
freshly grated Parmesan cheese just before folding in the egg whites.
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