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X Italian Rice and Polenta Dishes
Corn Pudding/Podingo di Frumento (unsweeted pudding, using whole kernel corn, eggs, and pastina )
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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2 cups milk
1/4 onion, diced
2 eggs, well beaten
2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup pastina (star shaped)
2 tablespoons olive oil
2 cups corn, whole kernel
1 teaspoon celery salt


Heat milk in a double boiler, add pastina and cook 15 minutes, stirring frequently the first 5 minutes.

Saute onion in hot olive oil until tender; mix with pastina, corn, eggs and seasonings, and turn into a ell oiled deep baking dish.

Bake in a moderate oven (350 degrees F) until firm.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org....Image -- Constantin Youon: Soleil de mars, 1910.

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