[Sca-cooks] Indian Pudding
Nicholas S. Malone
NIX at IOLINC.NET
Tue Oct 31 10:15:49 PST 2006
This is very similar to one I have made for years. (Credit Granny here)
Except I used cut corn but your way sounds much easier. I use 1 cup of corn
meal instead of cracker crumbs and usually add about 1/2 cup of crumbled
bacon. The corn meal makes the outside crustier than with crackers ( I've
tried it both ways) and it sets up firmer.
Nicholas S. Malone
A human being should be able to change a diaper, plan an invasion, butcher a
hog, conn a ship, design a building, write a sonnet, balance accounts, build
a wall, set a bone, comfort the dying, take orders, give orders, cooperate,
act alone, solve equations, analyze a new problem, pitch manure, program a
computer, cook a tasty meal, fight efficiently, die gallantly.
Specialization is for insects.
-Lazarus Long, Time Enough For Love
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Susan Fox
Sent: Tuesday, October 31, 2006 12:56 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Indian Pudding
My family loves this one. This one came from a Girl Scout Council
cookbook. However, it is not very different from one from the
Williamsberg Cookery Book, where it was fresh cut corn and bread crumbs
16 oz can whole kernal corn, drained
16 oz can creamed corn
1 cup milk
3 beaten eggs
1 tsp salt
2 tsp sugar
lots of pepper
1/2 cup saltine cracker crumbs
butter - the size of an egg
Preheat oven to 350 degrees.
Grease a casserole dish. Mix all ingredients except the butter in
the casserole dish. Cut butter into pieces and dab around the top
of the casserole. Bake for 1 to 1-1/4 hours until puddin is set.
Cool 10 minutes and then serve.
SilverR0se at aol.com wrote:
> I am in charge of 1 of the turkeys (there will be 3), a baked salmon and
> of the sides for this Thanksgiving.
> Does anyone out there have a good Corn Pudding recipe that is savory, not
> sweet? There is an Indian Pudding recipe in the Lewis & Clark Food Journal
> is sweet.
> I had a great one from a magazine years ago, but the Great Kitchen Flood
> summer seems to have destroyed it along with most of my other clipped
> and my best caviar book. :(
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