Corn Pudding

November 13, 2005|By Tommy C. Simmons

2 tablespoons butter

2 tablespoons salad oil

1/2 onion, chopped fine

1 cup corn kernels, canned or fresh

1 tablespoon sugar

Salt and pepper, to taste

1/2 cup grated cheddar cheese

3 eggs, separated

Heat butter and salad oil in skillet. Saut onion, add corn, sugar, salt and pepper. Cool and add cheese and well-beaten egg yolks. Fold in stiffly beaten egg whites. Pour in well-greased 9-by-11-inch casserole and set in pan of hot water. Bake in 350-degree oven for 1 hour. Serve at once.


Serves 4.

Note: This is good with pork.

- From "River Road Recipes"

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