This is a wonderful side dish for any meal. Easy to prepare, which is always a bonus! I love to use my Home-Canned Summer Corn in this - such a treat and makes all the hard work of canning it - worth it! There are many renditions of this recipe type and some add in corn muffin mix, making it more of a 'cornbread' but, this is more of a what I think of as creamed corn set in egg - making it more of a 'pudding' or 'casserole' of Summer corn.
~Enjoy! Diane Southern Corn 'Pudding' Ingredients: 1 cup milk 2 Tbs butter 1 Tbs sugar 2 Tbs flour 1/2 tsp salt 2 pints of corn (or 30 oz whole can corn), drained well 2 eggs, well-beaten 1-2 Tbs green onion or 1 large shallot, finely chopped dash of hot sauce, optional dash of Black pepper, optional Directions: Preheat oven to 400 F Dissolve flour in 1/4 cup milk, set aside. Boil the remaining 3/4 cup milk with the butter and sugar. Pour the flour/milk mixture into the milk/butter/sugar mixture after boil is reached - to make a thin white sauce. Remove from heat and stir in salt and drained corn. Mix in beaten eggs. Pour into a lightly greased loaf pan. Bake for 30-40 minutes, or until done. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Adapted from: Chef In Training: "Easy Baked Corn"
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Egg Salad Ingredients: for every 6 Eggs: 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt course ground black pepper Smoked Spanish paprika, sprinkled in, optional chopped green olives, optional Directions: Place eggs in a single layer in a saucepan and cover with enough cold water so that there's one inch of water above the eggs. Heat on high until water begins to boil, then turn the heat down to medium and cook for 15 minutes. Remove from heat and rinse under cold water continuously for 1 minute. Refrigerate overnight OR crack egg shells and carefully and peel under cool running water (if refrigerated overnight, no need to run under cold water - just crack & peel.) Add peeled hard-boiled eggs to a mixing bowl, I use a steak knife and fork to break up yolks and cut up egg whites. Add in mayonnaise, vinegar, mustard, salt, and pepper, and mix well, Sprinkle in paprika and chopped green olives, if preferred. Refrigerate and serve cold. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |