Southern Style Potato Corn Pudding Recipes

Ingredients :

1 tbsp

1¹/2 cup

2

8-ounce

1 tsp

1/8 tsp

1/8 tsp

3/4 cup

2

1/4 tsp

butter

frozen Southern style hash brown potatoes

scallions, sliced

can kernel corn, drained

salt

dried thyme

pepper

milk

large eggs, well beaten

paprika

1. Put the butter in a 9" microwavable round casserole and microwave on high 100% for 30 seconds, until melted.
2. Stir in the potatoes and scallions.
3. Microwave on high 100% for 3 - 5 minutes until the scallions soften.
4. Stir in the corn, salt, thyme, pepper, milk and eggs.
5. Microwave on high 100% for 4 minutes, stirring thoroughly after 2 minutes.
6. Sprinkle with paprika.
7. Microwave on medium 50% for 5-7 minutes, rotating the dish a quarter turn every 2¹/2 minutes, until the center is set.
8. Allow to stand for 5 minutes before serving.

Serves 8

A hearty corn and potato casserole reminiscent of Southern spoon bread.

Cooking Tip :

Corn kernels are often used in microwave cooking because they are uniform in size and they cook evenly. Defrosted frozen corn can be substituted for fresh-and vice versa.

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