Synopsis
Encompassing more than one thousand recipes, a delectable celebration of cooking in the heart of America features both classic dishes and innovative, new treats, ranging from Rosemary Chicken with Red Raspberry Sauce to Apricot Chiffon Pie with Sugared Violets. 25,000 first printing.
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A recipe from The Blue Ribbon Cookbook
Corn Pudding
4 extra large eggs
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon sugar
2 cups whole milk, scalded
2 tablespoons butter
1 15 1/4 ounce can commercial whole-kernel corn, drained, or 1 pint home-canned whole kernel corn, drained
1/3 cup finely shredded mild cheddar cheese
Preheat the oven to 325 degrees. Butter lightly a 2-quart round baking dish; set aside.
Place the eggs in a medium mixing bowl; using an electric mixer, beat slightly on medium speed. Add the salt, white pepper, and sugar; stir to combine; set aside. After scalding the milk, remove from the heat and add the butter; stir until the butter melts. Add the mild mixture slowly to the egg mixture, stirring constantly. Add the corn and cheese; stir to combine. Pour into the prepared baking dish.
Place the 2-quart baking dish in a 9 x 13-inch baking pan; then pour hot, but not boiling, water into the pan to approximately 1/2 the height of the baking dish. Bake, uncovered, for 1 hour, until a knife inserted near the center of the pudding comes out clean.
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