"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Corn Pudding, by Sandy Altorfer, is from Secret Combinations,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Tbsp butter 1 small green pepper, chopped 1 small onion, chopped 2 Tbsp flour 1/4 tsp paprika buttered crumbs (for top) 1/4 tsp dry mustard 1/2 cup hot milk 1 medium can creamed corn 2 egg yolks 1/2 cup bread cubes, toasted
Saute onions and pepper in butter for 5 minutes. Add flour and seasonings; stir in egg yolks, corn and bread cubes. Pour into buttered Pyrex loaf pan. Sprinkle crumbs on top and bake in 350ºF oven for 30 minutes. Serves about 6.
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