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KosherEye Corn Pudding PDF Print E-mail

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cornpudsimple1

We have made this recipe for many, many years to share with our family and friends. It is so old that we can only guess at the pan size because we always double it and bake it in an 9" x 13" pan. Like everything Southern, this is a sweet recipe.

Ingredients:

16 ounce can corn, drained
3 eggs, well beaten
1/4 cup flour
1 teaspoon salt
Pepper
3 tablespoons sugar
1/4 teaspoon nutmeg
2 tablespoons butter, melted*
2 cups cream *

Directions:

Grease pan.  With whisk, combine corn and eggs and mix well.  Whisk flour, sugar and spices into corn mixture.  Add melted butter and cream, mix well.

Bake in preheated 325 degree oven for 1 ½ hrs or until done (top should be lightly browned).

Note:

Yield: 4 -6 servings
Dairy/ Freezes*

* For a parve version, substitute parve margarine for the butter and a parve milk product for the cream.

** To freeze:  under bake, cool and freeze.  When ready to use,  thaw in the refrigerator and finish baking.  Will need to add additional time to insure that it is fully cooked.

If doubling recipe, do not double nutmeg.  We use fresh nutmeg and it adds a wonderful flavor.

Recipes: Sides Dishes, Corn, Parve/Dairy, Kosher

 
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