| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Casseroles, Corn | 10 | Servings | |
INGREDIENTS
| 3 1/2 | c | Milk |
| 1 | c | Yellow corn meal |
| 3 | tb | Sugar |
| 2/3 | ts | Salt |
| 3 | lg | Eggs; well-beaten |
| 1/4 | ts | Vanilla extract |
| 1 | ts | Baking powder |
| 1 | cn | (8-oz) whole-kernel corn;, undrained |
| 4 | tb | Butter;, softened, divided |
INSTRUCTIONS
Preheat oven to 300 degrees. In saucepan, heat milk on medium-high heat until boiling. Stirring constantly with whisk, add cornmeal, sugar and salt. Reduce heat; simmer. Cook, stirring, for 5 minutes. Remove from heat. Add beaten eggs to cornmeal mixture, along with vanilla, baking powder, corn and its liquid and half the butter. Mix thoroughly. Pour into 11x7x2-inch baking dish.; dot with remaining 2 tablespoons butter. Bake for about 20 minutes, or until top is nicely brown. Serve at once. Serves 10. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date: Oct. 4, 1997 Recipe by: HOME COOKING MAGAZINE -- OCT. 1997 Posted to MC-Recipe Digest V1 #827 by essie49@juno.com (Ethel R Snyder) on Oct 05, 1997
A Message from our Provider:
“To ignore our Creator is the height of selfishness”