![]() *If you add the eggs, the corn pudding bakes up to a lighter, fluffier corn pudding, and not as heavy and rich tasting, as when you don't add eggs. *For canned creamed corn, we prepared creamed corn with the same frozen off the cob corn (thawed) - no modified corn starch. You can always add a bit of water if needed. This corn will make it's own natural liquid. *For canned whole kernel corn, we used 3 cups frozen corn from the cob, thawed. Cover and heat on low 3-4 hours until thickened and set. Melt butter in a saucepan, and combine all ingredients, then pour into an oiled (we use organic olive oil) slow cooker. ![]() ![]() (adapted from Fix-It and Forget-It Cookbook, © 2000)Ģ (10 oz) cans whole kernel corn with liquid*Ģ "Boxes" dry corn muffin mix * see recipe below However, I am posting it both ways for everyone's choices. If a recipe requires a "box" or a "can" then I either skip it or try to recreate it with organic ingredients (when I can). Modified corn starch was not even a "food" that was available in the 1900's, from what I can research. If you read the ingredients on cans of "creamed" corn in the stores, they basically have corn, water, sugar and modified corn starch in them. However, there are many variations to taking frozen organic corn, adding a few ingredients (butter, cream, milk, flour, and even types of cheese). I can simply prepare it with corn off the cob, prepared by cutting 1/2 the kernels, and then the remaining, to get more "milk" off the cob (then freezing it each summer). Let me start off explaining that there are many variations of what creamed corn is. (Corn Pudding, made with healthier ingredients, and with eggs)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |