Green-Corn Pudding
Recipe type: Vegetables
Serves: 6
  • 6 ears very young corn
  • 1 Tablespoon sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon salt
  • 2 Tablespoons pimiento, chopped
  • 3 large eggs
  • 4 Tablespoons butter, melted
  • 1 Cup milk
  1. 1. Preheat oven to 350 degrees F. Combine all ingredients in the order given except for the eggs.
  2. 2. Separate the eggs, beating the yolks and adding them to the mixture.
  3. Beat the egg whites until stiff and fold them in last.
  4. Put the mixture into a greased 1 1/2-quart casserole and bake for 35 minutes. Variation: For chicken and corn pudding, add 1 cup of cooked (preferably poached) chicken meat and omit the sugar.
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