KosherEye
<<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>>

Kosher Side Dishes



Bookmark and Share
KosherEye Corn Pudding PDF Print E-mail

KosherEye.com

cornpudsimple1

We have made this recipe for many, many years to share with our family and friends. It is so old that we can only guess at the pan size because we always double it and bake it in an 9" x 13" pan. Like everything Southern, this is a sweet recipe.

Ingredients:

16 ounce can corn, drained
3 eggs, well beaten
1/4 cup flour
1 teaspoon salt
Pepper
3 tablespoons sugar
1/4 teaspoon nutmeg
2 tablespoons butter, melted*
2 cups cream *

Directions:

Grease pan.  With whisk, combine corn and eggs and mix well.  Whisk flour, sugar and spices into corn mixture.  Add melted butter and cream, mix well.

Bake in preheated 325 degree oven for 1 ½ hrs or until done (top should be lightly browned).

Note:

Yield: 4 -6 servings
Dairy/ Freezes*

* For a parve version, substitute parve margarine for the butter and a parve milk product for the cream.

** To freeze:  under bake, cool and freeze.  When ready to use,  thaw in the refrigerator and finish baking.  Will need to add additional time to insure that it is fully cooked.

If doubling recipe, do not double nutmeg.  We use fresh nutmeg and it adds a wonderful flavor.

Recipes: Sides Dishes, Corn, Parve/Dairy, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica