Savory Pudding

“Just try one bite, Ell, and if you don’t like it, you don’t have to eat it” still echoes in my ears from those days as a kid sitting at the dinner table. At the time, anything that didn’t resemble macaroni and cheese, hot dogs or peanut butter and jelly sandwiches was out of the question, as it was for many children. This posed a problem during Thanksgiving since my mother prepared about 20 items--none of them fitting those approved categories.

One dish I never had a problem eating was corn pudding. This recipe is a very easy way of preparing corn and is somewhat unusual, since most people eat corn either on the cob or out of the can. My mother has perfected the recipe and has served it as a side dish every Thanksgiving since 1973. It tastes wonderful, and your kids--no matter how picky--will like it.

Corn Pudding

Active Work Time: 10 minutes * Total Preparation Time: 55 minutes * Vegetarian

*

2 (11-ounce) cans whole-kernel corn, drained

4 eggs

2 tablespoons flour dissolved in 1/2 cup milk

1/4 cup (1/2 stick) butter, melted

*

Salt, pepper

Butter a 2-quart casserole. Heat the oven to 400 degrees.

Place the corn, eggs, flour, butter and salt and pepper to taste in a food processor and blend until smooth. Pour into the casserole.

Bake the pudding until puffed and golden, 45 minutes.

*

8 servings. Each serving: 167 calories; 300 mg sodium; 121 mg cholesterol; 9 grams fat; 5 grams saturated fat; 17 grams carbohydrates; 6 grams protein; 1.63 grams fiber.