1 12-oz. can whole kernel corn
2 17-oz. cans cream style corn
5 lightly beaten eggs
1/4 cup granulated sugar
4 tbsp cornstarch
1 1/2 tsp season-all seasoned salt
1/2 tsp dry mustard
1 tsp instant minced ohion
1/2 cup milk
1/2 cup melted butter
Directions
Combine whole kernel corn, cream style corn and eggs.
Add sugar, cornstarch, saesoned salt, dry mustard and instand minced
onion. Stir in milk and melted butter.
Pour into greased 3 qt. casserole. Bake in 400 degree oven 1 hour,
stirring once. Serves 8.
Servings: 8 servings
Corn Pudding Robert Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Written recipes as an idea can be found far back into history, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient cookbooks were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians are some ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During the time of the Romans a roman called Apicius wrote a few documents which described recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the ancient cooks were skilled in the use of a wide range of herbs, including a few you will know like bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new foods and tastes created an eruption in publications on food, many of which still exist in private cookery archives. The arrival of TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Corn Pudding Robert recipe.
