2 large eggs
1 tablespoon all-purpose flour
2 tablespoons sugar
Dash salt
1 14-3/4 oz can whole kernel corn, drained
1 14-3/4 oz can creamed corn
2 tablespoons unsalted butter, melted
Preheat an oven to 400 degrees F. In a medium mixing bowl beat the eggs, then add the flour, sugar and salt, mixing well. Fold in the corn and melted butter. Pour the mixture into an 8″ x 8 glass” casserole dish or tall 8″ ramekin. Without stirring further, bake at 400 degrees F for 30 – 40 minutes until the top is browned. Remove the finished pudding from the oven and allow it to set for a few minutes before serving.
Notes: Add a few small (1/4″ square) blocks of butter to the top of the pudding before baking to improve browning if desired. The whole kernel corn can certainly be replaced with newer products containing chopped bell peppers and other additions. Other additions can also be made such as chopped or sliced jalapeno, chopped green onion, or even chunks of cooked bacon or ham. Use your imagination!
No comments:
Post a Comment