Search results
Results from the WOW.Com Content Network
2. New England Corn Pudding. This dish walks the line between rustic and elegant — just like New England itself. The New England holiday staple works as a great side with glazed ham, and is made ...
Stir in the milk, followed by the cornmeal, cornstarch, salt, corn kernels and scallions. Whisk until just combined. Lightly grease an 8 x 8 casserole or baking dish and pour in the corn mixture.
Stir in the milk, followed by the cornmeal, cornstarch, salt, corn kernels and scallions. Whisk until just combined. Lightly grease an 8 x 8 casserole or baking dish and pour in the corn mixture.
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) [1] [2] is a creamy dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. [3] It is typically used as a food staple in rural communities in the Southern United States, [3] especially in ...
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida ... Ribbon Pudding Pie. ... The post 50 Vintage Southern Recipes to Enjoy Today ...
This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. —Lynn Albright, Fremont, Nebraska
Cowboy Caviar. Despite the name, Cowboy Caviar requires nary a fish egg. In the early 1940s, a New York chef named Helen Corbitt created this hearty appetizer for a New Year's Eve party in Texas.