| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | c | Corn (fresh is best cut from the cob) |
| 1/3 | c | Sugar |
| 1 | ts | Salt |
| 2 | Eggs; beaten | |
| 2 | c | Rich milk |
| 3 | tb | Melted butter |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
From: Randy and Colleen Jones <rcjones@METHOW.COM> Date: Fri, 5 Jul 1996 21:34:00 -0700 Stir corn, sugar and salt well. Mix eggs and milk together and then add to the above ingredients. Add butter. Mix and pour all the above into a well buttered casserole. Sprinkle nutmeg on top. Bake at 350 F. Set casserole in a pan of HOT water to at least 1/2 the height of the corn pudding dish. Set all in the oven for 35-40 minutes or until set. To test put a knife blade in the center of the pudding. If it comes out clean it is done. (note: on occassion it does not come out clean, so don't worry, if you've left it in for at least 45 - 50 minutes it should be done. It just has to do with the water content of the corn). EAT-L Digest 5 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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