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 purĂ©e 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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