| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breakfast, Desserts, Vegetables |
5 |
Servings |
INGREDIENTS
| 1 |
cn |
Cream-style corn |
| 1/2 |
c |
Sugar |
| 1 |
c |
Milk |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
tb |
Butter (optional) |
INSTRUCTIONS
In a large, oven-proof mixing bowl, combine all ingredients except butter;
beat well together. Top with butter if desired. Bake at 350-f 35 min, or
until set.
Note: I would advise _NOT_ trying this in the microwave; I have attempted
an MW method, and the mixture did not set.
Variations: Before baking, stir in a heaping tablespoon of raisins,
currants, or berries. For the last ten minutes of baking, top with fine
graham wafer or cornflake crumbs. For a delicious and hearty breakfast,
place banana slices in the bottom of a soup bowl, and spoon leftover
pudding over top. Microwave until heated through; add a little milk if
desired. The pudding will keep in the refrigerator for at least a week.
Posted to MM-Recipes Digest V4 #133 by Julie Bertholf
<jewel1@ix.netcom.com> on May 13, 1997
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