Recipe courtesy of Persis Fuller
and
Amy Bess Miller
Corn Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 153
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 67
- Sodium
- 365
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
2 cups corn scraped from cob, milk removed
2 eggs, beaten
1/2 cup finely chopped onion or 1 tablespoon chopped chives
1 teaspoon sugar
1 teaspoon salt
2 cups milk or cream
1 tablespoon butter
6 saltine crackers, crumbled
Herb or herb mix, to taste, recipe follows
Hancock Shaker Village Herb Mix:
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried summer savory
1/2 tablespoon dried tarragon
1/2 tablespoon dried sage
Directions
- Preheat oven to 350 degrees F.
- Mix all ingredients together. Pour into greased 1 1/2-quart baking dish and bake for 1 hour.
Hancock Shaker Village Herb Mix:
- Mix the herbs together and store in an air-tight jar.