edium bowl, melt the stick of butter in the microwave (or in
plate.
Add the onions to the pot and cook, stirring
rge saute pan and saute the corn and onion over medium-
round turkey and break up the meat; cooking until no longer
br>Melt butter (I use the microwave for approximately 25 seconds
nd set aside.
Beat the butter and shortening together (using
ew raisins or nuts in the bottom of tart shells.
Preheat oven to 350\u00b0.
Grease a 10x15\" baking dish.
Blend the corn and flour together, and set aside.
Whisk together the milk and eggs in a large mixing bowl.
Beat in the butter, sugar, salt and vanilla.
Stir in the corn mixture.
Pour the custard into the prepared pan.
Bake for 45-60 min.
until the pudding is set and golden.
Cut into squares and serve at once.
8-10 portions.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
o 325\u00b0F.
In the top of a double boiler
heet.
Roast peppers in the preheated oven until slumped and
Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
egrees Celsius.
Melt the butter and lightly grease
large deep saucepan bring the milk to a boil over
Butter casserole dish.
Heat dish in oven while preparing the corn pudding.
First add sugar and flour to the eggs, then the corn, then the milk.
Pour in heated casserole dish.
Cook for about 45 minutes to an hour or brown on top.
You can tell when it is done, looks like puddin'.
Mix creamed corn, egg, sugar, flour and nutmeg until blended. Add cream and fold in frozen corn.
Pour into a greased baking dish and dot with the butter and bake at 300\u00b0 until corn pudding is thick, about an hour.
Combine the whole corn, the cream corns and the eggs in a bowl and set aside.
In a separate bowl, combine corn starch, season salt, dry mustard, onion.
Add the dry ingredients to the wet ingredients.
Stir in the milk and butter.
Pour into a 13x9 pan.
Bake at 400 for 60 minutes, stirring after 1/2 hour.
preheat oven to 350. grease a medium baking dish.
in a food processor or blender, puree 2 cups of the corn. transfer the pureed corn and the remaining kernels to a large mixing bowl.
mix in remaining ingredients. pour the batter into the prepared dish.
bake the pudding for 50-55 minutes, till lightly browned and just firm.
serve warm.
o mashed potatoes and mash the whole mixture well.
Add