Corn Pudding

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* Exported from MasterCook *

 

Corn Pudding

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 253

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or vegetable oil

1 cup chopped onions

3 eggs

1 1/2 cups milk

1/2 teaspoon salt -- or to taste

1/4 teaspoon ground nutmeg

2 cups corn kernels

(fresh cooked or canned drained or

frozen)

1 1/2 cups fresh whole wheat bread crumbs -- (see below)

 

Lacto/Ovo

 

Makes: 4 1/2 cups; serves: 6

 

This is not a sweet corn pudding, but is " sweetish. " It's a good dish to

serve for brunch or as a side dish with something like Lentil Burgers (see

separate recipe). Make fresh bread crumbs by placing 5 torn slices of

bread (I use whole wheat) in a blender or food processor container fitted

with a steel blade. Cover and process until crumbled.

 

1. Preheat the oven to 350F. Grease a 2-quart casserole.

 

2. In a medium skillet, melt the butter over medium-high heat. Add the

onions; cook, stirring, until softened, about 2 minutes; set aside.

 

3. In a large bowl, beat the eggs. Beat in the milk, salt, and

nutmeg. Stir in the corn, bread crumbs, and sautéed onions. Pour into the

prepared casserole.

 

4. Bake 50 minutes to 1 hour or until a knife inserted in the center comes

out clean.

 

Variation: Add 1/2 cup chopped red bell peppers when you saute the onions.

 

 

 

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