Corn Pudding
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Position rack in center of oven and preheat to 350°F
2
Butter two 6-cup soufflé dishes
3
Set aside
4
Melt butter in heavy large skillet over medium heat
5
Add onions and sauté until very soft, about 12 minutes
6
Mix in flour and stir 4 minutes
7
Transfer to bowl and cool to lukewarm
8
Add eggs to onion mixture and whisk to blend
9
Mix in corn, milk and salt
10
Season with pepper
11
Divide batter evenly between prepared dishes
12
Bake puddings until knife inserted into center of each comes out clean, about 1 hour
13
Spoon onto plates
14
Position rack in center of oven and preheat to 350°F
15
Butter two 6-cup soufflé dishes
16
Set aside
17
Melt butter in heavy large skillet over medium heat
18
Add onions and sauté until very soft, about 12 minutes
19
Mix in flour and stir 4 minutes
20
Transfer to bowl and cool to lukewarm
21
Add eggs to onion mixture and whisk to blend
22
Mix in corn, milk and salt
23
Season with pepper
24
Divide batter evenly between prepared dishes
25
Bake puddings until knife inserted into center of each comes out clean, about 1 hour
26
Spoon onto plates