Tuesday, November 17, 2009

Corn Pudding~A Must For The Thanksgiving Table~

This time of year I pay close attention to to the foods I've had in my diet over the past year. Adding or taking away as needed.

For many years Soy has been promoted as a really good thing for our diet, but more and more and with some additional issues to be concerned about-Soy needs to be looked at in a new light.

While I have never been a Soy user I know many who are.

This blog will shed some light on the reasons why Soy isn't a plus for our diets.


Many of our basic foods now come with the GM ( genetically modified ) addition of negatives.

One of those foods is yellow corn...know that any yellow corn will be from this seed.
Even if being grown by an organic farmer...almost all the yellow corn seed is now GM.

White corn is not, because it is considered a lesser value in the bigger market it has so far not been deserving of the nasty consideration.

This brings me to our 4th Thanksgiving recipe.

Corn Pudding

This bakes into a slightly sweet custard that is a true Southern tradition.

5 to 7 cups of fresh or frozen creamed white corn
4 eggs, beaten
1/2 cup of half-and-half
1.5 teaspoons baking powder
1/3 cup real butter
2 Tablespoons of honey ( or sugar )
2 Tablespoons all purpose flour ( I use oat )
1 Tablespoon butter melted
1 teaspoon of Sage Hill Cajun seasoning blend
( or salt and pepper to taste ) add a wee bit of cayenne

Measure corn and set aside

Combine eggs, half-and-half, and baking powder-stir well with a whisk

Melt 1/3 cup butter in a large saucepan over low heat;add honey or sugar and flour-stir until smooth. Remove from heat; gradually add egg mixture, stirring constantly with a wire whisk until smooth.

Stir in corn.

Pour corn mixture into a greased 1-1/2 quart casserole baking dish
Bake uncovered at 350* for 40 to 45 minutes or until pudding is set

Drizzle casserole with 1 teaspoon butter and seasoning

Broil until golden brown-watch closely-don't over brown


Bea Kunz

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