Choctaw Corn Pudding, Native American
Recipe: #18996
May 13, 2015
Categories: Casseroles, Side Dishes, Corn, Native American, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Vegetarian Dinner, more
"The Junior League of Ft. Walton Beach"
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (260.5 g)
- Calories 865.2
- Total Fat - 37.4 g
- Saturated Fat - 19.3 g
- Cholesterol - 280.5 mg
- Sodium - 439.9 mg
- Total Carbohydrate - 112.2 g
- Dietary Fiber - 16.4 g
- Sugars - 13.9 g
- Protein - 22.4 g
- Calcium - 205.7 mg
- Iron - 5.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat your oven to 350F.
Step 2
Grease a 1 1/2 quart baking dish.
Step 3
Combine the beaten eggs, half-and-half, and baking powder in a bowl. Stir well
Step 4
In a large saucepan, melt 1/4 cup plus 2 Tbsp. butter over low heat.
Step 5
Add the 2 Tbsp. sugar and flour, and whisk together, stirring until smooth.
Step 6
Remove the mixture from the heat and gradually add the egg mixture, stirring constantly with a whisk until combined and smooth.
Step 7
Add the corn and stir well.
Step 8
Pour the corn mixture into your prepared baking dish.
Step 9
Bake, uncovered, at 350F for 30-40 minutes or until the pudding is set in the middle and starting to brown.
Step 10
Remove it from the oven and drizzle it with the 2 Tbsp. melted butter.
Step 11
Combine the cinnamon and brown sugar and sprinkle the mixture over the top of the pudding. Bake, again, for an additional 3-5 minutes or until the sugar melts.
Tips
No special items needed.