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Ingredientes
- 2 c. dry sweet corn (available by mail order from John Cope's Food Rheems, PA at some specialty foods shops)
- 2 tsp salt
- 4 1/2 tsp sugar
- 3 1/2 c. lowfat milk scalded
- 1 Tbsp. double-acting baking pwdr
- 4 lrg Large eggs beaten lightly
- 1 c. thinly sliced scallion greens
- 2/3 c. thawed frzn corn kernels patted dry rosemary sprigs for garnish
Direcciones
- In a blender grind the dry corn till it resembles coarse meal. In a bowl whisk together the grnd corn, the salt, the sugar, and the lowfat milk and let the mix stand at room temperature for 1 hour. Whisk in the baking
- pwdr, the Large eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-c. metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375F. oven for 20 to 25 min, or possibly till a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-qt shallow baking dish.) Let the puddings cold for 5 min and run a thin knife around the side of each pudding.
- Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1288g | |
| Calories 840 | |
| Calories from Fat 262 | 31% |
| Total Fat 29.37g | 37% |
| Saturated Fat 11.72g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 877mg | 292% |
| Sodium 5335mg | 222% |
| Potassium 2111mg | 60% |
| Total Carbs 91.16g | 24% |
| Dietary Fiber 5.5g | 18% |
| Sugars 70.62g | 47% |
| Protein 58.9g | 94% |
