Sunday, December 6, 2009

Corn Pudding

I was looking for a simple corn pudding recipe for a holiday potluck, which I found on all I made some changes, used one less egg, added chopped veggies for color and flavor, and I have a somewhat slow oven, so inserted a knife at one hour and cooked it 20 minutes more. But I wanted to give credit for the basic recipe to the original cook :)

4 eggs
1/3 cup melted butter
1/4 cup sugar
1/2 cup milk
4 tablespoons cornstarch
1 15.25 ounce can whole kernel corn
1 14.75 ounce cans cream-style corn
1/4 cup chopped scallion (which I hadn't used before and found more potent than a regular onion)
1/4 cup chopped jalapeno (seeds and veins removed it you want less heat)
1/4 cup chopped roasted sweet bell pepper strips

Preheat the oven to 400 and oil a 2 quart casserole dish.

Whisk the eggs lightly in a large mixing bowl, add melted butter, sugar, milk. Mix in cornstarch, whole kernel and cream-style corn. Add the chopped vegetables and mix well. Pour into prepared casserole.

Check for doneness by inserting a knife in the center. It should come out clean, otherwise continue baking and check until it does. Voila!


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