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Corn Pudding

Guest Author - Sandy Moyer

Corn Pudding

2 cups fresh corn - cut from cob or, when not in season, use whole kernel canned or frozen corn.
2 tsp. sugar
1-1/2 tsp. salt
1/8 tsp. pepper
3 eggs - slightly beaten
2 cups milk
2 T. butter

Preparation -
Mix all the ingredients together, the except milk & butter. Mix the milk and butter together and heat the mixture just until the butter melts. Add this to the corn mixture. Pour into a greased 1 quart casserole and bake at 350º for one hour or until a knife inserted in the center comes out clean.

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Content copyright © 2012 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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