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Dried Corn Pudding

Chef.at.Home's picture
Ingredients
  Dried corn 1 Cup (16 tbs)
  Paprika 1
  Parsley 1 , chopped
  Boiling water 2 Cup (32 tbs)
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Butter 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Eggs 4 , separated
  Pepper 1⁄8 Teaspoon
Directions

1. Combine corn and boiling water in a medium-size saucepan, then cover; let stand 1 hour.
2. Stir in sugar, salt and butter or margarine; bring to boiling; reduce heat; cover. Simmer for 30 minutes; stir in milk; simmer 5 minutes longer. Drain liquid into a 1-cup measure. Add additional milk, if needed, to make 1/2 cup liquid.
3. Beat egg whites until stiff in a small bowl.
4. Beat egg yolks in a large bowl; stir in corn mixture, the 1/2 cup liquid and pepper; stir in about one-third of beaten egg whites, then fold in the remainder. Pour into a buttered, deep, 6-cup baking dish. Set in a pan containing 1 inch of hot water.
5. Bake in moderate oven (350°) for 45 minutes, or until the tip of a knife inserted 1 inch from edge comes out clean.
6. Remove from oven; let stand 5 minutes; sprinkle with paprika and parsley.

Recipe Summary

Method: 
Baked
Dish: 
Pudding
Restriction: 
Vegetarian
Ingredient: 
Corn
Cook Time: 
90 Minutes

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