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    You are in: Home / Recipes / Baked Carrot Pudding Recipe
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    Baked Carrot Pudding

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Cindy Lynn's Note:

    All of my life Dad has refused to eat anything with cornmeal in it. He always claimed to be able to taste the presence of even the slightest amount. Frequently, we would have to check the labels, because we were absolutely certain there was no cornmeal in foods that he proclaimed there was (He always claimed to have had too much cornmeal when he was US Army Airborne). I served this with trepidation at a recent dinner party, knowing he would be present, but made sure I had an alternate to accomodate him. Mom and I watched in amazement, while for the first time in our lives, Dad ate his without complaint...and shock of all shocks...he went back for seconds, then told Mom she should get the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place carrots, onions, and soup stock in saucepan.
    2. 2
      Bring to a boil, lower heat, cover and simmer until vegetables are tender.
    3. 3
      Drain vegetables and reserve liquid in which they were cooked.
    4. 4
      Mash carrots and onions with salt.
    5. 5
      Beat eggs and then add yellow cornmeal, mixing well.
    6. 6
      Stir cooking liquid into egg-cornmeal mixture.
    7. 7
      Beat until smooth and add vegetables.
    8. 8
      Mix well.
    9. 9
      Pour into well-greased 12 muffin, muffin pan.
    10. 10
      Bake at 350 deg.
    11. 11
      F oven for about 30-35 minutes, or until firm.
    12. 12
      Unmold and arrange on serving platter to form an oval (rounded tops up), edges just touching.
    13. 13
      Fill center with fresh green beans when ready to serve.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on September 20, 2002

      55

      Cindy Lynn, these carrot puddings were very good, something different with carrots! like thimbals, we enjoyed them and the green beans went well with them. They would be good for a fancy dinner, like Thanksgiving or Christmas. Next time I think I will try them in my mold, in one piece, should made a nice presentation. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2005

      45

      While I liked the taste, no one else in my family did. And we had a really hard time unmolding them. That said, I thought they had a nice sweet taste and I enjoyed them. Too mushy for the rest of my family I think. Thanks for giving me something interesting to try, though!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Carrot Pudding

    Serving Size: 1 (240 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 32
    24%
    Total Fat 3.6 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 105.7 mg
    35%
    Sodium 984.3 mg
    41%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 5.0 g
    20%
    Protein 6.8 g
    13%

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