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Millet Corn Pudding

Healthy.Eater's picture
  Unsalted butter 1 Tablespoon
  Canola oil 1 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  1% fat milk 1 1⁄2 Cup (24 tbs)
  Dried basil 3⁄4 Teaspoon, crumbled
  Ground nutmeg 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon (Or To Taste)
  Corn kernels 1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)
  Cooked millet 1 Cup (16 tbs)
  Egg 1 Large
  Egg white 1 Large
  Hot red pepper sauce 8 Drop
  Shredded cheddar cheese 3 Tablespoon
  1% milk 1 1⁄2 Cup (24 tbs)

1 Preheat the oven to 350° F.
Lightly grease a 1 1/2quart I casserole; setaside.
In a medium-size saucepan, melt the butter with the oil over moderate heat.
Add the flour and cook, stirring, for 2 minutes oruntil bubblingand golden.
Whisk in the milk, basil, nutmeg, and salt.
Bring the mixture to a boil and cook, continuing to whisk, for 2 minutes or until smooth and thickened.
Stir in the corn and simmer for 5 minutes.
Remove from the heat and let stand for 5 minutes.
2 Stir the millet into the corn pudding.
In a small bowl, beat the egg, egg white, and red pepper sauce, then add this mixture to the pudding and mix well.
Pourthe pudding into the casserole and sprinkle the cheese on top Bake for 30 to 35 minutes or until the centerof the pudding is almost firm.
Let stand for at least 10 minutes

Recipe Summary

Side Dish

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