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.