YORKSHIRE CORN PUDDING
"I like to serve this with roast pork. They go well together, and the meat provides nice, fatty pan drippings for flavoring and cooking the pudding."
1/4 cup pan drippings from a roast (or use butter)
I cup flour
I teaspoon salt
2 eggs
I cup milk
1 1/2 cups cooked fresh corn or 1 (10 ounce) package frozen corn, thawed
Preheat the oven to 400 degrees F.
Place the drippings or butter in a flat 13x9x2-inch baking dish. Place the dish in the oven while mixing the remaining ingredients (except the corn), using a whisk or blender. Stir in the corn.
Pour the mixture into the hot baking dish, tilting the dish to spread the batter evenly.
Bake for 25 minutes or until browned and crisp. Serve at once.
Makes 4-6 servings
Source: Cooking with Cornelius - The Corning Cookbook by Cornelius O'Donnell, Corning Glass Works, 1982
"I like to serve this with roast pork. They go well together, and the meat provides nice, fatty pan drippings for flavoring and cooking the pudding."
1/4 cup pan drippings from a roast (or use butter)
I cup flour
I teaspoon salt
2 eggs
I cup milk
1 1/2 cups cooked fresh corn or 1 (10 ounce) package frozen corn, thawed
Preheat the oven to 400 degrees F.
Place the drippings or butter in a flat 13x9x2-inch baking dish. Place the dish in the oven while mixing the remaining ingredients (except the corn), using a whisk or blender. Stir in the corn.
Pour the mixture into the hot baking dish, tilting the dish to spread the batter evenly.
Bake for 25 minutes or until browned and crisp. Serve at once.
Makes 4-6 servings
Source: Cooking with Cornelius - The Corning Cookbook by Cornelius O'Donnell, Corning Glass Works, 1982
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