New Orleans Corn Pudding
- 6 ears fresh corn, or 2 (12oz.) Cans whole-kernel yellow or white corn, drained well.
- 6 Tbsp. Butter or margarine
- 2 Tbsp. Sugar
- 2 Tbsp. Flour (scant)
- 1/2 cup light cream
- 4 eggs, well beaten
- 2 Tbsp. Butter or margarine, melted
- 2 Tbsp. Brown sugar
- 1/4 tsp. ground cinnamon
- 1 tsp. salt
Cut corn from ears (about 4 cups) and set aside. Heat butter with sugar in sauce pan until butter is melted. Stir in flour until well blended; remove from heat. Gradually stir in cream; add eggs, then baking powder; mix well. Stir in corn and pour into buttered 1 qt. casserole or souffle disc
Bake at 350 degrees F for about 45 minutes or until knife inserted in center comes out clean. Spread top with melted butter and sprinkle with brown sugar and cinnamon which have been combined. Return to oven for about 5 minutes.
Yield: 6 - 8 servings.
By Trudy from Springfield, IL
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In This Article
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by ThriftyFun
generated on November 30, 2016 at 2:02:02 AM on 10.0.1.87 in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer
. If you have any problems or suggestions feel free to Contact Us