Baked Corn Pudding With Crisp Crumbs(Mandel)

* Exported from MasterCook Buster *

Baked Corn Pudding With Crisp Crumbs (Mandel)

Recipe By : Abby Mandel, LATimes 08/19/98(wed)
Serving Size : 4 Preparation Time :1:30
Categories : Casserole Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CORN PUDDING***
2 cups corn kernels -- cut from cobs
6 large green onions
keep two-inches of tops -- make
half-cup -- thinly sliced
8 1/2 ounces canned creamed corn
2 tablespoons oil
2 tablespoons masa harina
OR yellow cornmeal
1 large egg -- beaten
1/4 cup milk
1/4 teaspoon ground cumin
1/4 teaspoon salt
***TOPPING***
1 cup fresh bread crumbs
2 tablespoons melted butter
salt

CORN PUDDING. Combine corn kernels, green onions, creamed corn, oil, masa
harina, egg, milk, cumin and salt in 1-quart bowl and stir until well
mixed. Transfer to shallow greased 4-cup casserole.

TOPPING. Toss crumbs with melted butter. Season with salt to taste.
Sprinkle evenly over Corn Pudding.

Bake at 350 degrees until golden brown and sizzling, about 50 minutes.
Serve hot.

[4 servings. Each serving: 469 calories; 843 mg sodium; 71 mg cholesterol;
17 grams fat; 59 grams carbohydrates; 10 grams protein; 1.25 grams fiber.]


Frozen corn can be substituted for the fresh corn, but if you do, add a few
pinches of sugar to boost the flavor. Masa harina or masa flour (often used
for making tamales) is sold in most supermarkets. SOURCES. Recipe taken
from "Good Cooking: Besides Barbecue" By Abby Mandel !We got this recipe
from the LA Times. Mastercook editing by kitpath@earthlink.net


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