re: Corn pudding questions
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Hi, Ann; Hadn't been back to the board for a while to see your reply. The flour just adds a little body to the "custard" portion and stabilizes it. As for the corn, the secret is to get sweet corn at the right stage. There is an art to knowing when to harvest it. Most of what you get in the store is TOO ripe! When it gets too mature, you lose some of the sweetness, the milkiness and that crispy texture and it becomes hard and gummy. Look for corn on the cob where the kernels aren't jammed together, and there is plenty of milk still in the kernels. My family grows all I want so I don't have to buy it, thank heaven!
MsgID: 014041
Shared by: Ellen in Missouri
In reply to: Thank You: TY for Sweet Corn Pudding
Board: Vintage Recipes at Recipelink.com
Shared by: Ellen in Missouri
In reply to: Thank You: TY for Sweet Corn Pudding
Board: Vintage Recipes at Recipelink.com
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| Reviews and Replies: | |
| 1 | ISO: fresh corn sweet pudding |
| Ann Pope-Mears, L.A., CA | |
| 2 | Recipe(tried): Sweet Corn Pudding |
| Ellen in Missouri | |
| 3 | Thank You: TY for Sweet Corn Pudding |
| Ann in LA | |
| 4 | re: Corn pudding questions |
| Ellen in Missouri | |
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