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Sunday, November 20, 2011

From the test kitchens of Norma Desmond



With Thanksgiving Day looming, I thought I'd share a Desmond family tradition. This isn't a Thanksgiving Day dish, per se, but one that I snatched and made my own. The originator of this wonderful dish is Jane Brody, it having come from her, High Carbohydrate Cookbook. Isn't that title a hoot? Obviously she wrote this back before we all became diabetic.



CORN PUDDING

2 tablespoons butter




3 tablespoons flour
1 1/4 cups skim or low fat milk
1 cup grated cheese, about 4 ounces. (sharp cheddar for example)
3 cups frozen corn kernels
1 cup soft fresh bread crumbs(2 slices)
1/2 tsp salt
1 tsp dry mustard
1/2 tsp sugar
1/2 tsp pepper
2 egg whites & 3 whole eggs, beaten

1.) In a 3 quart sauce pan, melt the butter & stir in the flour. Cook the roux for a minute or so & gradually add the milk, stirring the sauce constantly over low heat until it is slightly thickened.

2.) Remove the pan from the heat & stir in the rest of the ingredients. Mix well & pour into greased 2 quart casserole.

3.) Set the casserole in a pan of hot water & bake the pudding in a preheated oven of 325 for 1 1/4 hours or until a knife inserted in the center comes out clean.



By the way, this is really, really good.



11 comments:

  1. High Carbs, MMMMMMMM!!!!

    Hope you have a wonderful Thanksgiving.

    ReplyDelete
  2. Our version is:

    1 can creme corn
    1 can whole kernal corn
    1 stick butter
    1 cup sour creme
    1 box jiffy corn muffin mix.

    bake at 350 for 90 minutes.

    ReplyDelete
  3. Now you've got me craving corn!

    ReplyDelete
  4. You are a Lady of many talents ...

    ReplyDelete
  5. If I were her, I'd create a rib roast cookbook and call it The Prime of Miss Jane Brody.

    ReplyDelete
  6. However, don't forget to remove the husk.

    ReplyDelete
  7. mago: thanks for capitalizing LADY.

    mj: would someone please hand miss thingy a microphone.

    david: don't tell me what you use the husk for.

    ReplyDelete
  8. Yummy! I make the Paula Deen version with Corn muffin mix, creamed corn, eggs and tons of butter. One of the only few thing I can really make well...that and Ina Garten's Outrageous Brownies.

    ReplyDelete
  9. i always imagine miss deen nude, sitting on a bed and sticking her finger into her chip chop, giggling her paula giggle.

    ReplyDelete

Please, we're all ears!