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
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