Allied Old English, Inc. :: Sorrell Ridge Recipes :: Sorrell Ridge Corn Pudding ::

1-1 lb. can of corn, drained
2 eggs, beaten
3 tablespoons all-purpose flour
1 teaspoon baking powder
8 oz. evaporated skim milk
1 tablespoon melted margarine
Pinch of salt

1. Place the beaten eggs in a large bowl. Add the flour, powder and salt and whisk together. With the whisk, blend in the milk, Sorrell Ridge and the melted margarine. Now pour in the drained corn and finish mixing.

2. Spray a one quart glass baking dish with vegetable spray and pour in your corn mixture. Bake for about one hour, uncovered, until the pudding is bubbly and turning a golden brown. Serve hot with all main dishes you might serve corn with.

The information above is provided by the manufacturer of Sorrell Ridge® brand spreadable fruit products, free of charge, to consumers via this website for use in personal, not-for-profit food preparation. The recipe itself remains the property of Allied Old English, Inc. and may not be reproduced, distributed or otherwise used commercially without the owner's express written consent.

Photographs that accompany recipes in this section are included for presentational purposes only. The dishes you prepare in your own kitchen may differ in appearance from the images provided on this site.

Sorrell Ridge® Cooking Without Refined Sugar, a collection of recipes by Sherry Ross, is also available in non-electronic format as a traditional, spiral-bound recipe book. Copies may be purchased from our main switchboard at (732) 636-2060 (subject to availability).

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