2 cup white whole kernel corn
4 eggs
4 oz flour
1 qt milk
4 tsp sugar
2 oz butter, melted
1 tsp salt
Directions
Recipe by: Beaumont Inn
1. In a casserole dish, mix corn, salt, sugar and butter. Beat eggs
and add to milk. Stir into the corn mixture. Preheat oven to 450
degrees.
2. Place in oven for 10 minutes. Remove and stir with long prong fork,
disturbing the top as little as possible.
3. Return to the oven for 10 more minutes. Repeat stirring procedure.
4. Return to oven for 10 more minutes. Repeat stirring procedure.
5. Return to oven for 10 - 15 minutes. Top should be lightly brown and
pudding should be firm.
Note: This side dish is so popular that we offer it at lunch and
dinner every day. The 3 step cooking process and the use of white
corn makes this a different and unique version of this Kentucky
classic.
Entered for you by: Bill Webster
Servings: 6 servings
Beaumont Inn Corn Pudding Recipe brought to you by Recipe Ideas
Categories: Corn; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into ancient history, in truth as far as the ancient Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
Moving on, we have two interesting cookery books dating from the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is served today, but rather descriptions of the types of food on the menus of the rich and wealthy people of the period. By the advent of the 1900s, cooking publications were increasing in popularity mostly due to more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Beaumont Inn Corn Pudding recipe.
