Beefed up Corn Pudding recipe Inspired by Kodi’s Aunts Recipe but also by a recipe found in Fat-Back and Molasses, a collection of favourite old recipes from Newfoundland and Labrador.
- 1 onion-Peeled and finely diced
- 1 cup cooked and diced Leftover Beef
- 2 cups of canned corn (drained)
- 4 large eggs
- 2 tbsp of olive oil
- 1/2 cup of flour
- Salt, pepper, basil and diced winter greens (about 1/4 of a cup)
- Baked in a bunt pan at 350 for 25 min till golden brown and firm.
Start with your oil, and eggs, beat them together till a nice light yellow color comes, if you want your onion, soft-you will need to precook it, I like the crunch so it went in raw, then the beef, corn, greens and the seasonings went in, mixed well, sprinkle the flour and beat in, then pour evenly in the pan, it filled it about half way, check it with a wooden toothpick to come out clean. Allow to sit for a just a min or two and then flip it out, let it sit and with a little bit of luck, it will come out whole.. Serve hot ideally but can be successfully re-warmed. I recommend it with mashed, a drizzle of homemade gravy with a side of colslaw or carrot salad, but green would work as well if you prefer. Or Go J’s way, mashed, gravy on its own will do just fine thanks…