| 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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