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August 29, 2006
Recipes: Corn Pudding , Corn Pudding
Corn Pudding
1 bag frozen whole kernel corn, defrosted (20 oz.)
1 small onion, quartered
2 c. milk
2 eggs
1 package corn muffin mix (8 1/2 ounces)
1/2 tsp. salt
1 c. Cheddar cheese, shredded
Process corn and onion in food processor fitted with steel blade
until corn is broken but not pureed. Add milk and eggs; process
just until blended. Add muffin mix and salt; process only until
mixed. Pour into greased 11x7-inch baking dish. Bake in 325
degree oven 45 to 50 minutes or until edges are golden. Sprinkle
with cheese; broil 3 to 4 inches from heat, until cheese melts
and top is crusty.
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Corn Puddin'
INGREDIENTS
4 ounces butter or margarine, softened (1 stick)*
8 ounces sour cream
8 ounces prepared cornbread mix
2 eggs, lightly beaten
1/2 - 1 teaspoon sugar **
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn
Equipment: 9 inch pie pan or 9"x9" square bake pan, sprayed with
cooking spray or greased.
1.) Preheat oven to 325°F.
2.) In a medium bowl, cream margarine. Stir in sour cream and
mix until blended.
3.) Stir in cornbread mix, eggs, sugar and both corns. Mix until
blended, but do not overmix.
4.) Spread in pan and bake, uncovered, in preheated 325°F oven
for 60 minutes or until a knife inserted in the center comes out
clean.
Notes:
*You can use low fat margarine meant for baking.
**Taste the corn meal mix that you use to determine how sweet it
is. If it is sweet, use 1/2 teaspoon sugar, if not, use the full
teaspoon to bring out the sweetness of the corn.
If edges begin to brown too much, take a piece of foil large
enough to cover the pan, quarter it, cut a 3 to 4 inch hole in
the center, open the foil, and drape it loosely over the pan.
Serves: 6 to 8
Contributed to our recipe list by Steve.
The Most Trusted Guy On The Internet
Posted by Willie Crawford at August 29, 2006 02:56 PM
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