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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Curried Corn Pudding Recipe

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This recipe for Curried Corn Pudding is from Cooks Favorite **Secret Recipes** Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. frozen corn or 5 ears fresh corn (if frozen thaw)
2 T. shallots (finely chopped)
2 T. butter
1 tsp. curry powder
3/4 C. milk
1/2 teas. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
2 eggs
2 T. packed brown sugar
1/2 C. pecans;chopped
Directions:
Directions:
Preheat oven 350º . Lightly grease a 9" pie plate, set aside. If using fresh corn, cut kernels from cobs; measure 2 C. kernels. Set aside. In medium saucepan cook the shallots in 1 T. butter over med. heat until are tender. Add curry powder; cook & stir for 30 seconds. Stir in milk, salt, pepper, nutmeg & corn. Remove from heat. Stir in eggs. Pour mixture into pie plate. In small bowl cut remaining 1 T. butter into 2 T. brown sugar until crumbly. Stir in pecans. Sprinkle nut mixture over the corn mixture. Bake about 25 min. or until golden around edges. Let cool 10- min. before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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