Title: Nero Wolfe's Green-Corn Pudding
Categories: Side Vegetable
Yield: 6 Servings
| 6 | | Ears very young corn |
| 1 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1 | ts | Salt |
| 2 | tb | Pimiento, chopped |
| 3 | lg | Eggs |
| 4 | tb | Butter, melted |
| 1 | c | Milk |
1>. Preheat oven to 350 deg.F. Combine all ingredients in the order given
except for the eggs. 2>. Separate the eggs, beating the yolks and adding
them to the mixture. 3>. Beat the egg whites until stiff and fold them in
last. 4>. Put the mixture into a greased 1 1/2-quart casserole and bake for
35 minutes. Variation: For chicken and corn pudding, add 1 cup of cooked
(preferably poached) chicken meat and omit the sugar.
(Too Many Cooks) Source: The Nero Wolfe Cookbook
by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973