Name: Corn Pudding
Ingredients: 2 c DRAINED CORN; (canned or cooked frozen or fresh); 1 ts Sugar; 1 ts Salt; 1/4 ts Pepper; 2 Eggs; well beaten; 1 c Milk; 1 tb Marge; 2 tb Cracker crumbs

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

2	c	DRAINED CORN; (canned or cooked frozen or fresh)
1	ts	Sugar
1	ts	Salt
1/4	ts	Pepper
2		Eggs; well beaten
1	c	Milk
1	tb	Marge
2	tb	Cracker crumbs

INSTRUCTIONS

This one is from my old Betty Crocker cookbook. I double it and freeze one
for later. It keeps well on the blech for a few hours and everyone loves it
~ even kids.
Heat oven to 350. Mix all thoroughly. Pour into greased casserole. Set in
pan of hot water 1 inch deep Bake 60 to 70 min until knife inserted 1 inch
from edge comes out clean. Serves 8
Posted to JEWISH-FOOD digest Volume 98 #010 by "Riva Bickel"
<oreobabke@classic.msn.com> on Jan 6, 98

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