| 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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