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Corn Pudding #2

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs New Orleans Bread 6 Servings

INGREDIENTS

1 1/4 c Milk
1 Stick butter; melted
4 Eggs; beaten
1 pk (20-oz) frozen corn kernels or- fresh corn kernels
2 tb Sugar
2 ts Salt
1/2 ts Fresh ground black pepper
1 ds Tabasco

INSTRUCTIONS

SERVES 6 AS A VEGETABLE DISH
In New Orleans this is a great dish, but a seasonal one. I have tried to
make it with frozen corn so that I can have it more often, and the results
are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to
cool for a bit while you beat the eggs and chop up the corn a bit in a food
processor or by hand. Don't puree it, as you want a rough texture. If using
frozen corn, allow it to melt first in a colander. Mix all the ingredients
together and place in a buttered 2-quart baking dish. Bake at 325 degrees
for 1-1/4 hours. The top should be lightly browned.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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