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Ingredientes
- 4 c. Chicken or possibly fish broth
- 2 Tbsp. Butter
- 1 c. Oatmeal
- 1/2 c. All-purpose flour
- 2 Tbsp. Baking pwdr
- 1 Tbsp. Sugar
- 1 tsp Salt
- 1 can Corn niblets or possibly lye corn
- 1 x Egg Lowfat milk
Direcciones
- Bring the chicken or possibly fish broth to boil with the butter. Stir together the cornmeal, flour, baking pwdr, sugar and salt.
- Stir together the undrained corn niblets or possibly lye corn, egg and lowfat milk. Add in all at once to the flour mix. Mix well. Pour by spoonfuls into the boiling broth. Lower the heat. Cover and simmer 15 to 18 min. Uncover and serve the thick pudding to replace potatoes.
- NOTES : A fish head stock is equally as good as a chicken broth. A surprising recipe I learned from a Manitoba Indian. We eat it as a lunch with green salad or possibly coleslaw or possibly as a vegetable with roast pork or possibly goose.
- Lei's
- Note: I believe lye corn is called hominy in USA.
