Subject: Corn Pudding
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 02 2002 - 09:12:15 EST
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F O O D F U N N Y
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This one comes from reader Sue L. in Nanaimo on Vancouver Island, BC,
where true food funnies abound.
I am a primary teacher and love teaching young kids in grades K-3.
One year when I was teaching a grade one class, I was teaching a unit
on the ocean. All the students were very excited to learn about
various sea creatures. One day I wore my abalone earrings to class
and told them they were made out of real sea shells (true fact). One
little boy came up to me and flicked one of my earrings and said,
"Those are not bologna earrings!" I nearly died laughing as nobody
else saw how funny it was!
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T O D A Y ' S R E C I P E
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One of the challenges facing early colonists in the Americas was to
find ways to cook the indigenous food products. Here's an early
recipe for what the colonists called Indian corn or maize, a grain
previously unknown to Europeans.
Corn Pudding
Take six large milky Ears of Corn. Split the Corn down the center of
each Row; cut off the Top and then scrape the Cob well. Beat two Eggs
and stir them into the Corn. Add one fourth Cup of Flour, one
Teaspoon of Salt and one half Teaspoon of black Pepper. Stir in one
Pint of fresh Milk and mix all together thoroughly. Put in a cold
buttered Pan about four Inches deep. Cover the Top with two heaping
Tablespoonfuls of Butter cut in small Pieces. Bake in moderately hot
Oven about one Hour. Serve hot.
And here is an updated version of the same dish:
Corn Pudding
3 eggs
2 cups (500 ml) corn kernels
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs
2 Tbs (30 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) heavy cream or half-and-half
Beat the eggs until light and fluffy. Stir in the corn, sugar, salt,
pepper, bread crumbs, and melted butter. Add the milk and cream and
pour into a buttered 2-quart (2 L) oven-proof casserole dish. Place
in a larger pan half filled with hot water and bake in a preheated
350F (180C) oven until the custard is set, 50 to 60 minutes. Serves 4
to 6.
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