Corn Pudding #3
INGREDIENTS:
1 1/4 c Milk
1 Stick butter; melted
4 Eggs; beaten
1 pk (20-oz) frozen corn kernels
--or-
2 1/2 c -fresh corn kernels
2 tb Sugar
2 ts Salt
1/2 ts Fresh ground black pepper
1 ds Tabasco
1 1/4 c Milk
1 Stick butter; melted
4 Eggs; beaten
1 pk (20-oz) frozen corn kernels
--or-
2 1/2 c -fresh corn kernels
2 tb Sugar
2 ts Salt
1/2 ts Fresh ground black pepper
1 ds Tabasco
SERVES 6 AS A VEGETABLE DISH
In New Orleans this is a great dish, but a seasonal one. I have tried to make it with frozen corn so that I can have it more often, and the results are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn a bit in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1-1/4 hours. The top should be lightly browned.
In New Orleans this is a great dish, but a seasonal one. I have tried to make it with frozen corn so that I can have it more often, and the results are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn a bit in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1-1/4 hours. The top should be lightly browned.