Thursday, July 2, 2015

Southern Corn Pudding


1/2 all purpose flour

1/4 cup sugar

1 cup heavy cream

1 clove garlic, diced fine

1/4 cup butter, melted

1/2 teaspoon salt

1/2 teaspoon pepper

2 cup whole kernel corn, drained

1/2 cup chicken stock

2 eggs

1/2 cup  Bisquick or corn bread mix


  •  In a large saute' pan combine first 7 ingredients, add 1 cup whole kernel corn and heat until hot and slightly thick. Remove from heat and let cool about 20 minutes and then purée in blender to make creamed corn. In large bowl, combine Bisquick, eggs, cream corn, chicken stock and mix well.  Next fold in add last cup of whole corn and
  • Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

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