SOUTHERN-STYLE CORN PUDDING

This recipe works quite well in the microwave (it's faster) and gives good results; however, I think for those of us who believe that slow baking brings out the real essence of the food flavor, try this one in your oven some cool afternoon.

Ingredients (for both versions)

2 Tbsp All purpose flour
1 Tbsp Sugar
2 ea Eggs
1 cup Low fat evaporated milk
1 tsp Butter or margarine
2 ea Garlic cloves, crushed and chopped
¼ tsp Cumin
½ tsp Chili powder
½ ea Onion, finely chopped
1 pkg Whole kernel frozen corn, thawed, or cut the kernels off of three to four ears of corn
1 tsp Salt
¼ tsp Fresh ground black pepper
2 Tbsp Dry bread crumbs
Paprika to taste

DIRECTIONS

For the oven

In a mixing bowl, blend the sugar and flour. Stir in the egg and blend until smooth. Gradually add and stir in the evaporated milk.

Heat a frying pan over medium heat and add the butter, garlic, cumin, chili powder and onion and saute until the onion becomes translucent. Add the corn to the pan long enough to thaw it, (or warm it if you cut it off of the cob). Stir once or twice. Add every thing to the bowl including all remaining ingredients. Mix well and put into an oven safe pan that has been sprayed with non-stick spray. Bake in the oven at 350°F for 30 to 40 minutes, or until a knife inserted into the middle comes out clean and the top is a light brown. Sprinkle with paprika and serve hot.

For microwave

In a two quart microwave-safe casserole, blend flour and sugar. Stir in egg and beat until smooth. Into egg mixture, gradually blend the canned milk. Cook on fifty percent power (medium), uncovered for 4 to 5 minutes, or until mixture thickens. Stir once or twice during cooking. Season with salt and pepper. In a 9 inch microwave-safe pie plate, cook corn, chopped onion, garlic and butter on high, covered, for 2 to 3 minutes, or until butter melts. Stir once during cooking. Stir in the bread crumbs, cumin and chili powder (no lumps please). Stir in the previous egg mixture that you cooked in the microwave. Cook on 50 percent power (medium), covered for 5 to 10 minutes, (time will depend on your microwave unit) or until a knife inserted in the center comes out clean. Let stand for 5 minutes after cooking. Sprinkle with paprika and serve while hot.

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