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  • Not vetted for CNN

  • Posted February 11, 2013 by
    Violettewebb
    Location
    Georgia
    Assignment
    Assignment
    This iReport is part of an assignment:
    Share your heirloom recipes

    More from Violettewebb

    Steamed Corn and Raisin Pudding

     

    Raisin enhances the natural sweetness of corn and together creates a delectable pudding. In this recipe, corn and raisin are combined with milk, breadcrumbs, eggs, sugar and flour to make pudding. Instead of baking or frying, the mixture is steamed bound in cheesecloth. The result is a firm and nutritious dish that makes a yummy dessert, snack or side dish to meats or fish for lunch or dinner. Corn and raisin pudding also makes a delightful breakfast seasoned with some maple syrup and enjoyed like pancakes with some bacon and eggs.

     

    Before making the recipe, the fresh corn needs to be shucked and scraped off the cob. You need at least three cups of cork kernels to make this recipe. The milk should also be heated and scalded and the eggs beaten. Clean the raisins and soak them for a few minutes in warm water to reconstitute them.

     

    Purchase corn on the cob and cook them on the day you bought them, ideally on the day they are picked. Once harvested, corn starts to diminish in sweetness and turn starchy and mealy. Shuck the corn, removing the husk and remove the silky hairs covering the cob. Use a dry towel to help remove sticky and stubborn silky hairs.

     

    To scald milk is to heat it just to the point of boiling. Scalding milk is crucial for a better pudding texture that is similar to custard in softness. Use a double boiler or a saucepan to scald the milk. Preferably, use whole milk for scalding. A candy or fry thermometer is handy to determine the temperature of the heated milk. The milk should be heated to 180 degrees. The milk should come to a light froth at this temperature. Around the edges of the pan, tiny bubbles will form and you know the milk is ready and scalded. Get potato soup recipes here

     

    Ingredients

     

    3 cups corn, off the cob
    1 1/4 cup raisins, cleaned
    1 1/4 cup bread crumbs
    1/2 cup milk, scalded
    3 medium eggs, well beaten
    4 tablespoon white sugar
    4 tablespoon flour

     

    In a pot, boil the corn with water for 5-10 minutes. Cool and scrape off the kernels from the cob.

     

    In a bowl, beat together the eggs, breadcrumbs, flour, sugar, milk and raisins. Mix well. Add the corn and mix well.

     

    Place mixture in a cheesecloth and tie with a string. Place in a double boiler and steam for about 50 minutes.

     

    Remove the pudding from the cheesecloth then serve warm.

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