Corn Pudding
1 tablespoon Sugar
1 can Cream style corn (#2)
3 cups Canned milk
Salt -- pinch
Recipe By :Mrs. Leslie M. Smith
Serving Size : 4
2 Tablespoons Cornstarch
6 Eggs1 tablespoon Sugar
1 can Cream style corn (#2)
3 cups Canned milk
Salt -- pinch
Mix cornstarch with 2T water to make a
smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be
used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to
taste. eat together and add to corn mixture. Pour into greased casserole or
flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60
minutes, until knife comes out clean when inserted.
Shared for Jamie's 2000 Holiday Swap
by Gary R. Beck.
Brought to you by Grassroots Recipes
Mastercook Collections and Jamie Rahm
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