Dried-Corn Puddings

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Dried-Corn Puddings Ingredients

2 c Dried sweet corn; (available	2 ts Salt
; order from John	4 1/2 ts Sugar
; Products, Inc.,	3 1/2 c Milk; scalded
; P.O.Box 419,	1 tb Double-acting baking powder
; Rheems, PA	4 lg Eggs; beaten lightly
; 17570-0419, Tel.	1 c Thinly sliced scallion
; 717-367-5142, and	2/3 c Thawed frozen corn kernels;
; at some specialty	Rosemary sprigs for garnish
; foods shops)

Instructions for Dried-Corn Puddings

In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary. Serves 8. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CornCuisine: Uncategorized

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