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Recipe: All American Corn Pudding
Similar Categories: All, American, Corn, Pudding
Nonstick vegetable oil spray
2 c Fresh corn kernels or
-frozen; thawed, well
; drained
3 tb Cornstarch
1 ts Butter
1/2 c Thinly sliced green onions
2 lg Eggs
1 lg Egg white
1 c Low-fat milk
1/2 c Chicken stock or canned
-low-salt chicken
; broth
1 ts Sugar
1/2 ts Salt
1/2 ts Ground black pepper
1/4 ts Ground nutmeg
2 tb Grated Parmesan cheese
Preheat oven to 375F. Spray 8x8x2-inch glass baking dish with nonstick
vegetable oil spray. Puree 1 1/4 cups corn kernels and cornstarch in
processor until almost smooth; set aside.
Melt butter in small skillet over low heat. Add green onions; saute 3
minutes. Whisk eggs, egg white, milk, stock, sugar, salt, pepper and nutmeg
in large bowl to blend. Add corn puree, green onions, 1 tablespoon Parmesan
and remaining 3/4 cup corn kernels and stir until blended.
Pour mixture into prepared dish. Sprinkle remaining 1 tablespoon Parmesan
over. Place dish in large roasting pan. Pour enough hot water into roasting
pan to come halfway up sides of dish. Bake until pudding is just set and
light golden, about 45 minutes. Remove dish from water and let stand 5
minutes. Cut into squares and serve.
Serves 6.
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