Number of recipes sent is proof of the popularity of corn pudding

RECIPE FINDER

September 23, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

Corn pudding is a regular treat for many families as evidenced by the number of responses to a recipe request by Julia Hall of Pasadena.

Most recipes sent in were similar, easy-to-make mixtures for baking, which called for fresh or canned regular and cream-style corn with eggs, milk, sugar and flour.

Letters with the responses offered interesting tidbits about corn pudding such as one from Janet Johansen of Glen Burnie who noted that three generations of her family have enjoyed corn pudding, learning how to make it by watching an older family member.

Each summer, she says, she takes fresh corn, cuts off the kernels and thoroughly scrapes the cobs and freezes the corn and scrapings for winter use. Virginia Bennett of Pasadena uses the "Clementine Paddleford Cookbook" "from years ago. I like a touch of mustard in my corn pudding," she wrote. The Rev. William B. Lowry Jr. of Baltimore adds a pinch of nutmeg, and Mrs. Frank J. Drega of Baltimore painted a colorful picture:

"Take the color of the meat, such as beef or chicken, the red of some beets, green beans and golden corn pudding with some biscuits and you have a perfect meal plus," she wrote.

Chef Syglowski chose two very different recipes. The first, from Michelle Buza of Rosedale, is easy to make and uses sour cream. The other, from Pat Bailey of Baltimore, "has more

garnish and flavor," says the chef.

Michelle Buza's corn pudding

8 ounces sour cream

1 can whole corn

1 can creamed corn

2 boxes Jiffy corn bread mix

4 eggs

Mix all ingredients together and pour into a 9-by-13-inch pan. Bake at 350 degrees for 30 to 50 minutes or until slightly golden.

"I like to sweeten it a bit so I add 1 or 2 tablespoons of sugar," she says.

Pat Bailey's recipe by Chef Paul E. Prudhomme. According to the directions he gives, it is a stir and scrape preparation which promises a delicious result.

Connecticut corn pudding 5 tablespoons unsalted butter

1 1/2 cups diced lean ham

1 1/2 cups chopped onions

1 cup chopped green bell pepper

3 cups fresh corn kernels (about 6 ears)

1/2 cup yellow cornmeal

1 cup canned evaporated milk

1 1/2 cups whole milk

4 eggs

vegetable oil cooking spray

SEASONING MIX

1 1/2 teaspoons each of salt, black pepper and onion powder.

1 teaspoon each of white pepper, garlic powder and dried sweet basil leaves.

Combine seasoning mix in a small bowl which will make 1 tablespoon plus 2 1/2 teaspoons.

Heat oven to 350-degrees.

Melt butter in a 10-inch skillet over high heat and, when sizzling, add the ham, onions and pepper. Cook while stirring until the vegetables are soft, about four minutes.

Add seasoning mix and stir. Cook for four minutes or until a light crust forms on the bottom of the skillet. Add the corn, stirring and scraping the bottom of the skillet for another four minutes. Add the cornmeal and cook one to two minutes while stirring and scraping to prevent the cornmeal from burning. Add the evaporated milk and 1/2 cup of the whole milk, stirring and scraping. Remove from heat and let cool for a few minutes.

Whip the eggs with a wire whisk until frothy. Add remaining 1 cup of milk and whip until blended. Fold the cooled corn mixture into the egg mixture. Pour into a 9-by-9-by-2-inch deep casserole that has been coated with cooking spray. Bake in the 350-degree oven until the pudding is set, about 35 to 45 minutes. Serve warm.

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

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If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests

* Does anyone have a recipe for rhubarb tea bread, asks Catherine Bosley of Cockeysville.

* Ruth T. Hoffman of Randallstown wants a garlic sauce recipe that she says she had in a Chinese Hunan restaurant.

E9 * Myrtle Sailer of Baltimore wants a rum ball recipe.

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