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FareShare Gazette Recipes -- April 2004 - K's

 

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Kentucky's Beaumont Inn Corn Pudding

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                       * Exported from MasterCook *

                   Kentucky's Beaumont Inn Corn Pudding

Recipe By     : Chef Nick Sundberg: Beaumont Inn
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-04 Apr 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  white whole kernel corn
  4                     eggs
  4             ounces  flour
  1              quart  milk
  4          teaspoons  sugar
  2             ounces  butter -- melted
  1           teaspoon  salt

Preheat oven to 450F.

1. In a casserole dish, mix corn, salt, sugar and butter. Beat eggs and add
to milk. Stir into the corn mixture.

2. Place in oven for 10 minutes. Remove and, disturbing the top as little
as possible, stir with long prong fork.

3. Return to the oven for 10 more minutes. Repeat stirring procedure.

4. Return to oven for 10 more minutes. Repeat stirring procedure.

5. Return to oven for 10 - 15 minutes. Top should be lightly brown and
pudding should be firm.

Source : "SOUTHERNCOOKING.ABOUT.COM"

NOTES : "This side dish is so popular that we offer it at lunch and dinner
every day. The 3-step cooking process and the use of white corn makes this
a different and unique version of this Kentucky classic."

Contributed to the FareShare Gazette by ChupaBabi; 5 April 2004.
www.fareshare.net

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