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Corn Pudding On The Go

Healthycooking's picture
Ingredients
  Boiling water 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Skim milk powder 1⁄4 Cup (4 tbs)
  Paprika 1⁄4 Teaspoon
  Frozen corn 2 Cup (32 tbs)
  Egg whites 2
  Egg yolks 2
  Butter 2 Tablespoon
  Rye flour 2 Tablespoon
Directions

Cook corn in boiling water until tender.
Blend corn and liquid together briefly to mash it, but not long enough to puree it.
In large saucepan, melt butter and stir in flour gradually, until blended.
Combine water and skim milk powder with a wire whisk, and add gradually, cooking over low heat until sauce is thickened.
Add corn mixture to sauce and then the chopped green pepper.
In a small bowl, beat egg yolks and pour a small amount of the corn mixture over them, stirring constantly, and then return it to the corn mixture.
Stir and cook over low heat for several minutes to allow egg yolks to thicken slightly.
Add salt and paprika.
Beat egg whites until stiff but not dry and fold them lightly into the corn mixture.
Bake in a preheated oven for 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Ingredient: 
Vegetable
Interest: 
Everyday

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