Baked Carrot Pudding

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb carrot, sliced
• 1 large onion, finely chopped
• 2 1/2 cups chicken soup base (or broth)
• 1 1/2 teaspoons salt
• 3 eggs
• 1/2 cup yellow cornmeal
• fresh green beans, cooked to desired doneness (or peas optional)

Recipe

• 1 place carrots, onions, and soup stock in saucepan.
• 2 bring to a boil, lower heat, cover and simmer until vegetables are tender.
• 3 drain vegetables and reserve liquid in which they were cooked.
• 4 mash carrots and onions with salt.
• 5 beat eggs and then add yellow cornmeal, mixing well.
• 6 stir cooking liquid into egg-cornmeal mixture.
• 7 beat until smooth and add vegetables.
• 8 mix well.
• 9 pour into well-greased 12 muffin, muffin pan.
• 10 bake at 350 deg.
• 11 f oven for about 30-35 minutes, or until firm.
• 12 unmold and arrange on serving platter to form an oval (rounded tops up), edges just touching.
• 13 fill center with fresh green beans when ready to serve.