*  Exported from  MasterCook  *
                            Boiled Corn Pudding
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oatmeal                          Puddings & Custards
                 Sent To Tnt
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      c             chicken or fish broth
    2      tbsp          butter
    1      c             oatmeal
      1/2  c             all-purpose flour
    2      tbsp          baking powder
    1      tbsp          sugar
    1      tsp           salt
    1      can           corn niblets or lye corn
    1                    egg
 Bring the chicken or fish broth to boil with the butter. Stir together the
 cornmeal, flour, baking powder, sugar and salt. 
 Stir together the undrained corn niblets or lye corn, egg and milk. Add all
 at once to the flour mixture. Mix well. Pour by spoonfuls into the boiling
 broth. Lower the heat. Cover and simmer 15 to 18 minutes. Uncover and serve
 the thick pudding to replace potatoes.
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 NOTES : A fish head stock is equally as good as a chicken broth. A
 surprising recipe I learned from a Manitoba Indian. We eat it as a lunch
 with green salad or coleslaw or as a vegetable with roast pork or goose.
 Lei’s Note: I believe lye corn is called hominy in USA.