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Corn Pudding Cuisine
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Brief Description
I use a water bath for this recipe because it keeps the heat even & prevents the eggs from curdling. It is easy to do.
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Main Ingredient
Corn, Eggs, Milk
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Category: Vegetables
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Using the water bath, the corn pudding is tender inside & has a nice brown crust on the outside.
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Posted By: doriskeen
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Posted On: Sep 30, 2012
Number of Servings:
Ingredients:
- 4 - Large Eggs Beaten
- 5 tablespoons - Flour
- 3 tablespoons - Onion minced
- 3 tablespoons - Scallions finely diced
- 1 teaspoons - Salt
- 4 cups - fresh or frozen Corn
- 1/4 cups - Butter softened
- 2 1/4 cups - Milk
- 1/2 teaspoons - Cayenne Pepper
- 1 teaspoons - Dry Mustard or regular mustard
Directions:
1. Preheat oven to 400 degrees
2. Beat eggs until frothy; add flour; mix thoroughly (eliminate all lumps)
3. Mix in: chopped onion & scallions (use green tops for color), corn, butter, milk, salt, cayenne pepper, mustard.
4. Grease well 2 1/2 quart casserole dish; pour corn mixture into dish
5. Prepare water bath. It can be metal, glass or any oven-proof material. Select a pan that the casserole will fit into with 1" space around each side. Place the corn casserole inside larger pan.
6. Pour almost boiling water into pan around outside of casserole. Water level should be about 1/2 to 2/3 up the side of the corn pudding dish.
7. Bake for 20 mins. The pudding will start to solidify a little. Now stir the pudding so that the corn that settled in the bottom is mixed in.
8. Bake another 30 minutes or until you can insert a knife in the middle of the pudding & it comes out clean.
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