Creamy Corn Pudding Cooking method
Corn pudding recipe Ingredients:
• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup milk
• 1 can (approx. 15 ounces) cream-style corn
• 1 can (approx. 15 ounces) whole kernel corn, or about 2 cups frozen
thawed
• 3 eggs, separated
Heat oven to 350°.
Melt butter in a saucepan over medium-low heat; add flour, stirring
until mixture is well blended. Gradually stir in the milk; add sugar
and salt. Cook, whisking constantly, until smooth and thickened. Mixture
will be thick. Remove from heat and stir in cream-style and kernel
corn. Lightly beat egg yolks, and then add to the corn mixture. In
a grease-free bowl, beat egg whites until stiff peaks form. Fold egg
whites into the mixture. Transfer to a 2-quart buttered casserole.
Set the casserole in a larger pan and put in the oven. Add hot water
to the large pan to a depth of about 1 inch. Bake for about 45 minutes.
Serves 6.
Your Corn pudding recipe is ready now
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