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It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.
Nutritional Facts 1 serving (1 piece) equals 169 calories, 8 g fat (4 g saturated fat), 122 mg cholesterol, 706 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Corn Pudding in Reminisce Extra October 1993, p49
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Reviewed on Apr. 30, 2011 by PlainsCookin'
As the Wizard said upon meeting Dorothy, "Why I'm a Kansas man myself. Born and bred in the heart of the West..." Though the Wiz had his geography mixed up, there's no mixing up the fact that we plains folk love corn. And this 1854 Kansas corn pudding recipe is right on target, though it is affectionately, and like the Wizard incorrectly, called 'scalloped corn in our clan.If you're like me, I can't leave anything alone in the kitchen without doctorin' it up a bit. And the thought of just adding a single can of cream-style corn leaves me as cold as an blast from an Arctic Express wind. We love adding fresh corn cut close to the cob or at least add a can of whole kernel. Depending upon what's in our kitchen at the time, we'd dice up some pepper(any color will do), onions, some bacon and quickly saute it in a pan to give it all a head start cooking. If you got some cheese, shred some of that and throw it in the mix or add it on top before serving. Ain't it a shame to think of all that corn making fuel for gasohol, when it could be put to some many better uses, like corn pudding, scalloped corn and some fine mash.
As the Wizard said upon meeting Dorothy, "Why I'm a Kansas man myself. Born and bred in the heart of the West..." Though the Wiz had his geography mixed up, there's no mixing up the fact that we plains folk love corn. And this 1854 Kansas corn pudding recipe is right on target, though it is affectionately, and like the Wizard incorrectly, called 'scalloped corn in our clan.
If you're like me, I can't leave anything alone in the kitchen without doctorin' it up a bit. And the thought of just adding a single can of cream-style corn leaves me as cold as an blast from an Arctic Express wind. We love adding fresh corn cut close to the cob or at least add a can of whole kernel. Depending upon what's in our kitchen at the time, we'd dice up some pepper(any color will do), onions, some bacon and quickly saute it in a pan to give it all a head start cooking. If you got some cheese, shred some of that and throw it in the mix or add it on top before serving. Ain't it a shame to think of all that corn making fuel for gasohol, when it could be put to some many better uses, like corn pudding, scalloped corn and some fine mash.
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