I also used sweet corn for the whole kernel canned, and I drained the can first. I'm personally not a huge egg fan so I was a little worried but all it did was give it a good custard-like texture IMHO. However that was probably the equivalent of 5 regular sized eggs so I do not think it would make a huge difference. I had jumbo eggs, and since I did read a few recipes complaining about it being too "eggy" I only used 4 eggs. I've never had corn pudding before so cant compare it, but it was delicious. I have now been ordered to bring it to every family dinner from here on out, including our new years dinner on the 30th. Good thing I actually doubled it in 2 pans, because even with 9 cornish hens, potatoes, and green beans, it was ALL gone with 6 adults. ![]() Made this tonight for my first time making Christmas dinner for the family. yum!!! (edit- made this again for t-giving this year and totally forgot to add the butter! it came out amazing anyways, and i think i'll permanently cut out the butter from this recipe in the future!) with these changes, the recipe is amazing! got rave reviews from friends and family. ot decrease fat content, i substituted margarine for butter, splenda for sugar, and used skim milk. ![]() its a 5+ star recipe with the following changes that i made for last night's xmas dinner: -use only 4 eggs -before adding the cans of corn, mix in 5Tbs of cornmeal (gives this a slightly stiffer consistency, but not as dense as the recipes using muffin mix)-add about 1tsp of vanilla -strain the can of whole kernel corn well to reduce water content -bake in a flat, glass casserole dish -before popping it in the oven, sprinkle a dash of cinnamon and some nutmeg on top. i made it using only 4 eggs but following everything else for thanksgiving, and it was pretty good. As is, i would give this recipe about 4 stars.
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