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