Our family loves corn pudding, and this is what we all believe to be the ultimate recipe. It has a kick that the others don't, and unlike some other recipes it never separates. You can also assemble it a day ahead, cover and refrigerate it, and bake it just before you eat.
4 large eggs
6 tbsp butter, melted
2 tbsp flour
1/2 tsp. each onion powder and salt
1/4 tsp. each ground red pepper and garlic powder
10 oz. frozen corn
17 oz. can creamed corn
1 cup heavy cream
Heat oven to 325°F. Butter a deep 1-1/2 qt casserole or souffle dish. Beat eggs in a large bowl. Beat in butter, flour, onion powder, salt, red pepper, and garlic powder, until blended. Stir in remaining ingredients.
Pour into prepared casserole. Bake 1-1/2 hours or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
We fight over the leftovers at the end of the day.
Elaine in Kentucky
(11/16/03)
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