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Old 12-08-2010, 05:44 PM   #1
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Corn and Egg Pudding

I found this recipe in a cookbook "Everything Low Carb," by Patricia Butkus, and wondered if anyone had a good substitution for the corn:

Butter, for greasing
2 whole eggs
2 egg yolks
2.5 c of corn kernels
1/2 c heavy cream
1/4 pound smoked ham, chopped
1/4 pound Gruyere cheese
1/2 t sweet paprika

1. Preheat oven to 375. butter a small baking dish.
2. In a bowl whisk all eggs and stirn in corn and cream, then ham, cheese and paprika.
3. Pour the mix into the dish. Bake 30 minutes until lightly golden. Scoop out onto warm plates and serve immediately.

Thanks so much!
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Old 12-08-2010, 05:57 PM   #2
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Hominy, maybe.
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Old 12-08-2010, 05:59 PM   #3
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My question is how can a recipe with 2.5 cups of corn be in a book named "EVERYTHING LOW CARB"?

Something is just not right there!
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Old 12-08-2010, 09:13 PM   #4
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many vegetables combine with those other ingredients to make various sorts of vegetable bakes and crustless quiches, but they aren't anything like corn pudding!

I made one with a half pound of sliced and sauteed mushrooms and about 4 ounces of chopped artichoke hearts last weekend and people just swooned over how good it was. there was a LOT of grated chedder in it.
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Old 12-09-2010, 01:45 PM   #5
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thanks!

too funny, I know "low carb" is relative! That one is considered "moderate" on the scale of low and moderate (although there should be a high)....Thanks, those both sound so good!
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Old 12-09-2010, 02:54 PM   #6
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Corn Pudding

I would try it with Mexican hominy. It is not high in carbs for 1/2 c.
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Old 12-10-2010, 05:35 AM   #7
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Mexican hominy would be great..Also cooked cauliflower..
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Old 12-10-2010, 10:55 AM   #8
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On paper corn is high carb but in our bodies we get very little out of eating whole kernel corn. It passes through our digestive systems for the most part unchanged. For humans to get any nutrition out of corn it must be processed with lye as in hominy or the massa that is used to make corn tortillas with.

The ancient peoples of the Americas used to soak their corn in wet wood ash to make it easy to remove the tough outer hulls before they ground it to make their tortillas. They didn't know they were processing the corn the only way possible to make it nutritious to humans.

When the Spanish took corn back to Spain with them they didn't take the knowledge of how to process it. When the people planted it and ate corn as a main part of their diet, they slowly starved to death with a full stomach.
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Old 12-11-2010, 11:28 AM   #9
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This was very interesting. I agree, and I think I will use the corn next time I make it. I skippped the corn altogether and it was really good but a lot like a quiche!

I will look up the Mexican hominy....love hominy anyway! Thanks!

Quote:
Originally Posted by The Chicken Lady View Post
On paper corn is high carb but in our bodies we get very little out of eating whole kernel corn. It passes through our digestive systems for the most part unchanged. For humans to get any nutrition out of corn it must be processed with lye as in hominy or the massa that is used to make corn tortillas with.

The ancient peoples of the Americas used to soak their corn in wet wood ash to make it easy to remove the tough outer hulls before they ground it to make their tortillas. They didn't know they were processing the corn the only way possible to make it nutritious to humans.

When the Spanish took corn back to Spain with them they didn't take the knowledge of how to process it. When the people planted it and ate corn as a main part of their diet, they slowly starved to death with a full stomach.
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Old 12-11-2010, 02:53 PM   #10
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What about baby corn? Maybe chopped.
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Old 12-11-2010, 03:45 PM   #11
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What about baby corn? Maybe chopped.
I don't know... information I stated about corn I got from watching the Nutritional Anthropologist that guest stars on Good Eats.
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Old 12-11-2010, 06:36 PM   #12
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Quote:
Originally Posted by The Chicken Lady View Post
On paper corn is high carb but in our bodies we get very little out of eating whole kernel corn. It passes through our digestive systems for the most part unchanged. For humans to get any nutrition out of corn it must be processed with lye as in hominy or the massa that is used to make corn tortillas with.

The ancient peoples of the Americas used to soak their corn in wet wood ash to make it easy to remove the tough outer hulls before they ground it to make their tortillas. They didn't know they were processing the corn the only way possible to make it nutritious to humans.

When the Spanish took corn back to Spain with them they didn't take the knowledge of how to process it. When the people planted it and ate corn as a main part of their diet, they slowly starved to death with a full stomach.
Chicken Lady, has this been confirmed by people measuring their blood sugar after eating corn, or something like that? I wonder if any of the veg sugar "leaches" out of the corn in the process (and if so, if the degree to which that happens varies widely from one person to another)...

Man, if this is true of me, it would be a neat discovery! (For a treat, that is, not that I'd start eating corn at every other meal.)
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Old 12-11-2010, 08:45 PM   #13
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Quote:
Originally Posted by CreekWatcher View Post
Chicken Lady, has this been confirmed by people measuring their blood sugar after eating corn, or something like that? I wonder if any of the veg sugar "leaches" out of the corn in the process (and if so, if the degree to which that happens varies widely from one person to another)...

Man, if this is true of me, it would be a neat discovery! (For a treat, that is, not that I'd start eating corn at every other meal.)
Not that I'm aware of...but even if it had been I wouldn't trust it.

I have eaten products developed for diabetics that have raised my blood sugar quite a lot, but corn does not. I eat it on every once in a while (in moderation) and I have no problems with is. I use a couple of teaspoons of honey in my coffee on a daily basis and have no problem with it. But Dreamfield pasta shoots my blood sugar through the roof. So here again your mileage may vary.
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Old 12-13-2010, 10:39 AM   #14
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Quote:
Originally Posted by The Chicken Lady View Post
Not that I'm aware of...but even if it had been I wouldn't trust it.

I have eaten products developed for diabetics that have raised my blood sugar quite a lot, but corn does not. I eat it on every once in a while (in moderation) and I have no problems with is. I use a couple of teaspoons of honey in my coffee on a daily basis and have no problem with it. But Dreamfield pasta shoots my blood sugar through the roof. So here again your mileage may vary.
There you go. Thanks for the interesting information!
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Old 12-13-2010, 12:40 PM   #15
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Darn. I was hoping this was going to be a low carb recipe. I love baked corn! Drooling...........
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