[Sca-cooks] Indian Pudding

[Nicholas S. Malone]

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 
-----Original Message-----
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 
of course. 

Corn Puddin

 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.

Selene


SilverR0se at aol.com wrote:
> I am in charge of 1 of the turkeys (there will be 3), a baked salmon and
all 
> 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
but it 
> is sweet.
>
> I had a great one from a magazine years ago, but the Great Kitchen Flood
last 
> summer seems to have destroyed it along with most of my other clipped
recipes 
> and my best caviar book. :(
>
> Thanks!
>
> Renata

_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org