Cuisinart PSC-650 - Manual (Page 60)

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Corn Pudding
cooking spray
teaspoons unsalted butter
cup chopped onion (about one
small onion)
pound cut corn, fresh or frozen,
thawed and patted dry, divided
large eggs
cups evaporated fat-free milk, not
reconstituted
¼ cup yellow cornmeal
teaspoon salt
½ teaspoon freshly ground pepper
to taste
- drops hot sauce
quart very hot water
Makes 8 servings
Lightly coat a -quart soufflé dish with cooking spray; set aside.
Melt butter in a Cuisinart
® 0-inch skillet over medium high heat. Add onion.
Cook, stirring about minutes (until translucent). Reserve.
Place cups of corn into work bowl of a Cuisinart
® Food Processor. Pulse four or
five times, to chop corn roughly. Add eggs, evaporated milk and onion; pulse until
mixed. Place the remaining cups corn in a ½-quart mixing bowl; sprinkle with
¼ cup cornmeal. Add chopped corn mixture. Stir until just mixed. Season with
salt, pepper and hot sauce to taste. Transfer to prepared soufflé dish.
Place small rack in ceramic pot of the Cuisinart
® Slow Cooker. Add hot water to
pot. Place filled soufflé dish on rack. Cover and press the on/off button to turn the
unit on. Set time to ½ hours and press Low. Slow cooker will automatically switch
to Warm when cooking time has elapsed. Casserole will be puffed and golden.
Nutritional information per serving (based on 8 servings):
Calories 174 (23% from fat) • carb. 24g • pro. 10g • fat 5g • sat. fat 2g
• chol. 109mg • sod. 410mg • calc. 200mg • fiber 2g