Name: Corn Pudding - Budin De Elote
Ingredients: Jim Vorheis; 1 tb Unsalted butter; 2 tb Toasted fine bread crumbs, approximately; For the budin:; 2 c Corn kernels*; 1/2 c Milk; 5 tb Unsalted butter; 3 Eggs; 1 ts Sugar; 1 ts Sea salt, or to taste

Summary of Principles for Christian Stewardship: 1. Giving is to be in proportion to wealth - 1 Cor. 16:2; 2 Cor. 8:3, 11, 12; 9:8-11 (precisely what percentage that might be is never stated by Paul). 2. Giving is to be regarded as a privilege; indeed, it is an act of worship and praise - 2 Cor. 8:4; Phil. 4:15-18. 3. Giving is to be voluntary, not forced - 2 Cor. 8:3,11-12; 9:5,7. 4. Giving is to be preceded by the dedication of oneself to the Lord's work in whatever capacity possible - 2 Cor. 8:5. 5. Giving is to be characterized by a spirit of reciprocity - 2 Cor. 8:13-15. 6. The administration of Christian giving should take into consideration the principles [of integrity] that governed Paul's approach to the collection [he assembled] - 2 Cor. 8:16-24. 7. Giving is to be characterized by forethought and prayer - 2 Cor. 9:7. 8. Giving must never be characterized by sorrow over money lost or by covetousness - 2 Cor. 9:5, 7. 9. Giving should always be cheerful and joyous - 2 Cor. 9:7. 10. Giving should not be undertaken with a view to personal enrichment; rather, one should give with the expectation that God will supply the giver with abundance for additional giving - 2 Cor. 9:8-11. 11. All giving is to be understood as finding its source, power, and pattern in the grace of God in Christ - 2 Cor. 8:1,9; 9:14-15.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Mexican	Mexican, Vegetables	4	Servings

INGREDIENTS

		Jim Vorheis
1	tb	Unsalted butter
2	tb	Toasted fine bread crumbs, approximately
		For the budin:
2	c	Corn kernels*
1/2	c	Milk
5	tb	Unsalted butter
3		Eggs
1	ts	Sugar
1	ts	Sea salt, or to taste

INSTRUCTIONS

Heat the oven to 300 F.  Place a heavy baking sheet on the lower rack of
the oven.  Butter a 1-quart baking or souffle dish and sprinkle with the
bread crumbs. Set aside.
Put the corn and milk into a food processor and process for 10 to 15
seconds or until reduced to a textured puree. Beat the butter until creamy
and gradually add the corn and the eggs, one by one, beating after each
addition.  Add the sugar and salt.
Pour the mixture into the prepared dish and bake until the mixture is
firmly set and beginning to brown around the edges - about 35 minutes.
Either serve from the dish or carefully unmold onto a serving dish.
* Starchy field corn works best, ears of corn left intact that have been
picked a few days earlier, for the starches to heighten, can be used.
The Art of Mexican Cooking From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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