Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Eggs Added (16 1/2 oz)
2 tb All-purpose flour 1 c Corn kernels
2 tb Sugar 1 tb Unsalted butter or margarine
1/2 ts Black pepper 1/4 ts Paprika
1/3 c 1% milk, low-fat 2 tb Parsley; minced
1 cn Creamed corn, no salt

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4
Preparation Time: 1:00 1. Preheat the oven to 350 F. Butter a 1 1/2-Qt
souffle or round baking dish; place in the oven. (If doubling this
recipe, use a 2 1/2-Qt dish). 2. Meanwhile, in a large bowl, with an
electric mixer on high, beat the eggs, flour, sugar, and pepper until
smooth. Stir in the milk, creamed corn, and corn kernels and pour
into the hot dish. 3. Dot with the butter and sprinkle with the
paprika. Bake, uncovered, for 40 mins or until set. Let stand 10
mins, then sprinkle with chopped parsley. Makes 4 servings.

VARIATION: Tex-Mex Corn Pudding

Prepare as for Amish Corn Pudding, adding with the corn: 1/3 cup
chopped sweet red pepper, 1/4 cup sliced green onions and 2 Tbs
minced fresh cilantro. Substitute 1/4 cup shredded Monterey Jack
cheese with jalapeno peppers for the butter. Makes 4 servings.

Posted by Dan Klepach
Submitted By GAIL SHIPP On 09-29-95

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