Tabasco classic - fresh corn pudding
Tabasco Corn Pudding Vegetables Eggs Peppers
Last updated 6/12/2012 12:57:02 AM. Recipe ID 19443. Report a problem with this recipe.
Title: Tabasco classic - fresh corn pudding
Categories: Vegetables, Eggs, Peppers
Yield: 4 Servings
2 c Milk
1 tb Butter Or Margarine
3 lg Eggs
1/4 c All-Purpose Flour
3/4 ts Salt
1 ts Tabasco Pepper Sauce
2 c Fresh Corn Kernels, Cut From
3/4 c Coarsely Chopped Red Or
- Green Bell Pepper
This simple but delicious fresh corn custard gets a boost from a
lacing of Tabasco sauce and a sprinkling of paprika.
Preheat the oven to 325 degrees F. In a small saucepan scald the
milk, then stir in the butter, and remove from the heat.
In a small mixing bowl whisk the eggs until foamy, then beat in the
flour, salt and Tabasco sauce. Gradually beat in the milk mixture.
Add the corn and bell pepper and mix well. Pour the mixture into a
buttered 2-quart baking dish in a larger pan, then add hot water to
the larger pan until it is filled three inches deep. Bake for 1 hour
and 15 minutes, or until the point of a knife inserted in the center
of the pudding comes out clean. Let the pudding stand for 10 minutes
before serving. Sprinkle each serving with paprika if desired.
From: The Tabasco Cookbook.
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