The Mailbox: Applesauce dump cake
I’m looking for a dump cake recipe using applesauce. I’ve seen this type of recipe using pie filling, but I’d like it with applesauce. Thank you.
Kathi Gibler, Vancouver, Wash.
Contact The Mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Sweet bourbon corn pudding
Prep time: 15 minutes
Cook time: 48 minutes
Madie Shebesta of Folsom was looking for a corn pudding or corn soufflé recipe using fresh corn. This easy recipe is credited to restaurateur and cookbook author B. Smith. Next week the Mailbox will feature a savory corn pudding recipe for Shebesta.
2 large eggs
¾ cup evaporated milk
2 cups canned cream-style corn
2 cups fresh or frozen corn kernels
2 tablespoons unsalted butter, melted
3 tablespoons dark brown sugar
3 tablespoons cornstarch mixed with
2 tablespoons bourbon
½ teaspoon ground nutmeg
¼ teaspoon salt
1/8 teaspoon ground white pepper
Preheat oven to 350 degrees. Butter an 8-inch square baking dish.Whisk together the eggs and the milk. Stir in the remaining ingredients. Pour the mixture into the baking dish. Bake 45 to 48 minutes or until lightly browned. Serve warm.
Per serving: 168 cal; 6 g pro.; 25 g carb.; 5 g fat; 61 mg chol.; 132 mg sodium; 1 g fiber; 27% calories from fat.
Serves 8
This story was originally published June 30, 2015 at 5:00 PM with the headline "The Mailbox: Applesauce dump cake."