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.
My Private Note
Units: US | Metric
- 1Place carrots, onions, and soup stock in saucepan.
- 2Bring to a boil, lower heat, cover and simmer until vegetables are tender.
- 3Drain vegetables and reserve liquid in which they were cooked.
- 4Mash carrots and onions with salt.
- 5Beat eggs and then add yellow cornmeal, mixing well.
- 6Stir cooking liquid into egg-cornmeal mixture.
- 7Beat until smooth and add vegetables.
- 8Mix well.
- 9Pour into well-greased 12 muffin, muffin pan.
- 10Bake at 350 deg.
- 11F oven for about 30-35 minutes, or until firm.
- 12Unmold and arrange on serving platter to form an oval (rounded tops up), edges just touching.
- 13Fill center with fresh green beans when ready to serve.
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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
- Total Fat 3.6 g
- Saturated Fat 1.0 g
- Cholesterol 105.7 mg
- Sodium 984.3 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 3.2 g
- Sugars 5.0 g
- Protein 6.8 g