Author Topic: Creamy Corn Pudding  (Read 215 times)

Olga Drozd

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Creamy Corn Pudding
« on: June 12, 2018, 01:13:03 PM »
Creamy Corn Pudding:

Creamy Corn Pudding has many eggs, milk and ricotta cheese.

4 Tablespoons butter
4 Tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
4 cups milk

5 large eggs
1 cup ricotta cheese
2 packages (10 ounces each) frozen corn thawed

Preheat the oven to moderate 350 degrees F.

Melt the butter in a large saucepan.  Stir in the flour, salt pepper and nutmeg.  Cook, stirring constantly, until bubbly, about 1 minutes. Remove from the heat and gradually stir in the milk.  Cook over medium heat, stirring until the sauce thickens and bubbles, about 1 minute.

Beat the eggs in a large bowl, just until blended, beat in the ricotta cheese.  Gradually add the hot sauce while beating with a wire whisk. Stir in the corn.

Pour the corn mixture into a greased shallow 8 to 10 cup casserole. Set the casserole in a pan, place on the oven shelf.  Pour boiling water to a 1-inch depth around the casserole.

Bake in the preheated moderate oven 350 degrees F. for 50 to 60 minutes or until the pudding is barely set in the center.  Cool in the water bath for 20 minutes.  Serve hot or warm.  Serves 8.