| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 8 | Servings | |
INGREDIENTS
| Corn oil | ||
| 2 | lg | Eggs |
| 1 | cn | (6-oz) evaporated milk |
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 1 | cn | (16-oz) creamed corn |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper; freshly ground |
| 1 | tb | Unsalted butter or margarine |
INSTRUCTIONS
From: Altaira2@aol.com Date: Sun, 21 Apr 1996 23:08:21 -0400 Recipe By: Sylvia Woods 1) Lightly grease a 7 by 7 inch baking dish with corn oil. Preheat the oven to 350F. 2) Beat the eggs and evaporated milk in a small bowl until blended. Stir the sugar and cornstarch together in a small bowl and add them slowly to the egg mixture, beating constantly, until blended. Fold in the corn, salt, and pepper. Pour the mixture into the greased baking dish and dot with the butter. 3) Bake until the pudding is set and golden brown on top, about 1 hour. Serve hot from the dish. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #53 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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