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Dried Corn Pudding


2 cups dried sweet corn
2 teaspoons salt
4 1/2 teaspoons sugar
3 1/2 cups milk, scalded
1 tablespoon double-acting baking powder
4 large eggs, beaten lightly
1 cup thinly sliced scallion greens
2/3 cup thawed frozen corn kernels, patted dry
rosemary sprigs for garnish


In a blender grind the dried corn until it resembles coarse meal. In a bowl whisk together the ground corn, the salt, the sugar, and the milk and let the mixture stand at room temperature for 1 hour. Whisk in the baking powder, the eggs, the scallion greens, the corn kernels, and pepper to taste, pour the batter into sixteen 1/2-cup metal charlotte molds coated with non-stick spray, and bake the puddings on a baking sheet in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until a knife inserted in the centers comes out clean. (Alternatively, the pudding may be baked in a buttered 1 1/2-quart shallow baking dish.) Let the puddings cool for 5 minutes and run a thin knife around the side of each pudding. Invert the puddings, 1 at a time, onto a spatula, invert them onto a platter, and garnish them with the rosemary.

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