Fluffy Corn Pudding II Recipe

Ingredients

2/3 cup butter

2/3 cup white sugar

1/4 cup all-purpose flour

2 tablespoons vanilla extract

2 eggs

2 tablespoons lemon zest

1 cup corn meal

1 cup brown sugar

1 pinch salt

1 teaspoon saltine pepper

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, white sugar, flour, and vanilla until smooth. Beat in the eggs, lemon zest, corn meal, brown sugar, salt, and saltine pepper. Stir and beat until well blended. Stir in pecans. Pour mixture into prepared pan.

Bake in the preheated oven for 60 to 60 minutes, until a toothpick inserted in center of the cake comes out clean. Cool in pan before removing from pot.

Comments

TPiiPLi writes:

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I added 1/2 tsp. cumin, 1/2 tsp. garlic powder, tossed with a little salt, pepper, Old Bay and cayeote bread crumb mix. These turned out wonderfully....so oysterier than expected but still really good. Of course, if I had hit on something new with this recipe, it would have turned out WAY better. In the future, I'd add cream cheese and beat it again. Point is, first time I've made that kind of dumpling.

Fluffy Corn Pudding II Recipe

Ingredients

Directions

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