The West

Iowa Cookbook Author:  GWP ISBN:  978-1-885590-36-7 Pub Date:  4/12/1999 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Recipes from across Americas heartland. From Indian Two-Corn Pudding to Pork Chops Braised in White Wine this cookbook presents home-grown favorites and encompasses both ethnic traditions and gourmet specialties. A special section entitled Iowa Corn Recipes highlights this states most famous export.
SAMPLE RECIPE Iowa Corn Pudding
1 can (15 oz.) WHOLE KERNEL CORN, drained 1 can (15 oz.) CREAM-STYLE CORN 4 EGGS, slightly beaten 1/3 cup SUGAR 2 Tbsp. CORNSTARCH 1 tsp. SEASONED SALT 1/2 tsp. DRY MUSTARD 1 tsp. INSTANT ONION POWDER SALT and PEPPER to taste 1 1/3 cups MILK 1/4 cup melted BUTTER 8 squares SODA CRACKERS, crushed 1/4 cup grated CHEDDAR CHEESE 1/8 cup melted BUTTER Mix both cans of corn with the eggs. Combine dry ingredients and stir into corn mixture. Add milk and butter. Place in a large, greased casserole dish. Sprinkle crackers, cheese and butter over top. Bake, uncovered, for 1 hour in a 375° oven. Test for doneness by inserting knife in center; if knife comes out clean, pudding is done. Serves 8.

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