Monday, December 19, 2011

VELVETY CORN PUDDING

4 eggs
6 tbsp melted butter
2 tbsp flour
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt
1 pkg (10-oz) frozen whole kernel corn
1 can cream-style corn
1 cup whipping or heavy cream

Preheat oven to 325 degrees.
Grease a deep 1 1/2-quart baking dish; set aside.

In a mixer bowl beat the eggs until thick and lemon-colored.  Add the butter, flour, onion powder, paprika, garlic powder, and salt; beat until smooth.  Stir in both of the corn products and the whipping cream.  Transfer mixture to the prepared baking dish.

Bake at 325 degrees for 1 1/2 hours or until a butter knife inserted near the center comes out clean.  Remove from the oven and let stand for about 5 minutes.

Modern note:  You can cut the cholesterol by 99% and the calories and fat by 50%, if you substitute 1 cup of egg substitute for the 4 eggs and evaporated skim milk for the whipping or heavy cream.


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