Cajun Corn Pudding
by Allison Blank Donel
adapted from "We Make You Kindly Welcome, Recipes from the Trustees' House" by Elizabeth C. Kremer. My mom found it during a visit to The Shaker Village of Pleasant Hill Kentucky. It's a beautiful, peaceful place and I highly recommend a visit.
This recipe in its original form has been a long time family favorite. To cajun-ify it, I added some beautiful smoked tasso from Teet's Food Store, and subbed out 1/2 tsp regular salt for the same amount of Slap Ya Mama Cajun Seasoning.
3 Tablespoons butter, softened
adapted from "We Make You Kindly Welcome, Recipes from the Trustees' House" by Elizabeth C. Kremer. My mom found it during a visit to The Shaker Village of Pleasant Hill Kentucky. It's a beautiful, peaceful place and I highly recommend a visit.
This recipe in its original form has been a long time family favorite. To cajun-ify it, I added some beautiful smoked tasso from Teet's Food Store, and subbed out 1/2 tsp regular salt for the same amount of Slap Ya Mama Cajun Seasoning.
3 Tablespoons butter, softened
2 Tablespoons sugar
2 Tablespoons flour
½ teaspoon salt
½ teaspoon Slap Ya Mama Cajun Seasoning
3 eggs
2 cups corn (fresh, frozen or canned)
1 ¾ cups milk
2 ounces Teet’s Smoked Pure Pork Tasso, diced
1. Mix the butter, flour, sugar, salt, and SYM seasoning.
1. Mix the butter, flour, sugar, salt, and SYM seasoning.
2. Beat in the eggs.
3. Add the corn, milk, and tasso.
4. Bake for 45 minutes. Stir half way through.
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