*  Exported from  MasterCook  Buster  *
 
               Baked Corn Pudding With Crisp Crumbs (Mandel)
 
 Recipe By     : Abby Mandel, LATimes 08/19/98 (wed)
 Serving Size  : 4    Preparation Time :1:30
 Categories    : Casserole                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CORN PUDDING***
    2      cups          corn kernels -- cut from cobs
    6      large         green onions
                         keep two-inches of tops -- make
                         half-cup -- thinly sliced
    8 1/2  ounces        canned creamed corn
    2      tablespoons   oil
    2      tablespoons   masa harina
                         OR yellow cornmeal
    1      large         egg -- beaten
      1/4  cup           milk
      1/4  teaspoon      ground cumin
      1/4  teaspoon      salt
                         ***TOPPING***
    1      cup           fresh bread crumbs
    2      tablespoons   melted butter
                         salt
 
 CORN PUDDING. Combine corn kernels, green onions, creamed corn, oil, masa
 harina, egg, milk, cumin and salt in 1-quart bowl and stir until well
 mixed. Transfer to shallow greased 4-cup casserole.
 
 TOPPING. Toss crumbs with melted butter. Season with salt to taste.
 Sprinkle evenly over Corn Pudding.
 
 Bake at 350 degrees until golden brown and sizzling, about 50 minutes.
 Serve hot.
 
 [4 servings. Each serving: 469 calories; 843 mg sodium; 71 mg cholesterol;
 17 grams fat; 59 grams carbohydrates; 10 grams protein; 1.25 grams fiber.]
 
 
 Frozen corn can be substituted for the fresh corn, but if you do, add a few
 pinches of sugar to boost the flavor. Masa harina or masa flour (often used
 for making tamales) is sold in most supermarkets. SOURCES. Recipe taken
 from “Good Cooking: Besides Barbecue” By Abby Mandel  !We got this recipe
 from the LA Times. Mastercook editing by kitpath@earthlink.net
 
 
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