I grew up un the south. I have had corn pudding many times before.
I will start by saying that this didn’t feel like any corn pudding I have ever had before.
It really wasn’t a pudding. It was corn in sauce.
Unfortunately, the sauce did not taste good.
I think it was the combination of the Worcestershire and the dry mustard.
The sauce had a very strange taste. And it didn’t really stay thick.
After baking the sauce was very thin.
We didn’t really eat this at all. Thankfully, the Cheesy Rice Ring that I also served was really good, so it wasn’t a huge loss to the meal.
CORN PUDDING
2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 Cups Milk
1 Teaspoon Salt
1/4 Teaspoon Dry Mustard
Paprika
2 Cups Corn Kernels
1 Egg
1 Tablespoon Worcestershire sauce
Buttered Crumbs
Make a sauce of butter, flour, milk and seasonings. Add corn, egg, and Worcestershire sauce. Pour into a baking dish. Top with buttered crumbs. Bake in a 350 degree oven for 15 to 30 minutes.
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