Recipe - Baked Corn Pudding With Crisp Crumbs

XRICHFLUSHRIGHTCORN PUD

2 cups corn kernels cut from cobs

6 large green onions, including 2 inches of green tops, thinly cut or sliced up ,
about
One half cup

1 (8 One half ounce) can creamed corn

2 tablespoons oil

2 tablespoons masa harina or yellow cornmeal

1 large egg, beaten

One fourth cup milk

One fourth teaspoon ground cumin

One fourth teaspoon salt

TOPPING:

1 cup fresh bread crumbs

2 tablespoons melted butter

salt
/flushright/xrichxrichflushrightPublished in the Los Angeles
Times, on August 19, 1998 in an article written by Abby Mandel. Ms Mandel
writes "Frozen corn can be substituted for the fresh corn, but if you do,
add a few pinches of sugar to boost the flavor. Masa Harina or masa flour
(often used for making tamales) is sold in most supermarkets.."
flushrightCorn Pudding: Combine corn kernels, green onions, creamed corn,
oil, masa harina, egg, milk, cumin and salt in 1quart bowl and stir until
well mixed. Transfer to shallow greased 4cup casserole.
TOPPING:

Toss crumbs with melted butter. Season with salt to taste. Sprinkle evenly
over Corn Pudding.
Bake at 350 degrees until golden grown and sizzling about 50 minutes. Serve
hot.
469 calories; 843 mg sodium; 71 mg cholesterol; 17 grams ft; 59 grams
carbohydrates; 10 grams protein; 1.25 grams fiber

Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on Aug
22, 1998, converted by MM_Buster v2.0l.