Corn Raisin Carrot Pudding

Today I made Corn Raisin Carrot Pudding!

1C corn kernels, 8oz baby carrots, 2 eggs, 1/2C skim milk, 1/2C sugar, 1 1/2C flour, 1T cinnamon, 1/4t salt, 2T butter, melted, 1C raisins

Preheat oven to 325F. Chop carrots into 1/2″ pieces. Arrange kernels and carrot pieces in 8″ greased glass pie dish.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

In bowl, whisk eggs, milk and sugar together until blended.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Whisk in remaining ingredients except butter and raisins.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Add melted butter. Mix well.

Corn Carrot Raisin Pudding

Stir in raisins.

Corn Carrot Raisin Pudding

Pour over kernel mix, spreading raisins evenly.

Corn Carrot Raisin Pudding

Bake 35-40 minutes or until lightly browned.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Alternate recipe: no raisins, 1T nutmeg instead of cinnamon

Corn Carrot Raisin Pudding

Corn Cheesecake

Today I made Corn Cheesecake!

16 oz fat-free cream cheese, 4 eggs, separated, 1 1/4C sugar, 1T citrus rum, 2C corn kernels from freshly steamed medium cobs (about 5)

Preheat oven to 350F.

Corn Cheesecake

Mix cream cheese and sugar.

Corn Cheesecake

Corn Cheesecake

Stir in yolks. Blend well.

Corn Cheesecake

Stir in rum. Stir in corn.

Corn Cheesecake

In separate bowl, whip whites until soft peaks form.

Corn Cheesecake

Corn Cheesecake

Add sugar. Whip until stiff peaks form.

Corn Cheesecake

Corn Cheesecake

Fold into cheese batter.

Corn Cheesecake

Turn into greased tube pan.

Corn Cheesecake

Bake 40-45 minutes or until browned on top. Cool completely. Chill 1 hour. Remove from pan.

Corn Cheesecake

Corn Muffins

Today we made Corn Muffins!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

6T butter, melted, 1 1/4C flour, 1T powder, pinch salt, ground black pepper, 1C cornmeal, 2 eggs, generous 1C milk, 1C corn kernels

Preheat oven to 400F. Sift dry ingredients. In separate bowl, beat eggs. Beat in milk and butter. Make a well in the dry ingredients. Stir in wet until just blended. Fold in corn kernels. Turn into greased, lined or nonstick muffin tin. Bake 20 minutes or until well risen, golden and firm.

Corn Muffins

Corn Muffins