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Measurements

Baked Corn Pudding

I've always been content to live in the Midwest. It seems healthy and friendly here, and a comfortable place to be. I was one of those lucky city kids who had grandparents with a farm, and memories of visits there are fond. There were speckled brown eggs to gather from beneath warm feathered hens, a gentle spotted cow to milk, a vegetable garden to tend, and always a litter of newborn kittens to watch over, eagerly hoping each day that their tiny eyes would open.
Tomatoes and corn tasted better at the farm than they did anyplace else-especially the corn! A real favorite was Grandmother's Baked Corn Pudding. She seasoned the pudding simply, with salt and pepper, sometimes adding a sprinkling of nutmeg. I've added my own flavor touches of cumin and thyme. The one-step method is easy, but take care not to process the mixture too finely-it should be coarse and chunky. Sue Spitzer

3 tablespoons cracker crumbs (any kind)
3 cups fresh or thawed frozen corn kernels
3/4 cup skim milk
2 tablespoons melted butter or margarine
2 large eggs
1/4 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon each,salt and dried thyme
a teaspoon ground cumin
1/8 teaspoon black pepper
Cooking spray

  1. Preheat oven to 350 degrees. Lightly spray a 1-quart capacity casserole or soufflé dish and coat with 2 tablespoons of cracker crumbs.
  2. In a food processor or blender, combine remaining ingredients and process until coarsely blended. Pour into prepared casserole and sprinkle remaining tablespoon of cracker crumbs on top. Bake until pudding is set and lightly browned on top, 45 to 50 minutes.

Makes 6 servings.
PER SERVING: 176 CAL (30% from fat), 5.8g PROT, 6g FAT, 24g CARB, 252mg SOD, 103mg CHOL, 4.8g FIBER
Source: Veggie Life Magazine


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