Name: Corn Pudding #2
Ingredients: 1 1/4 c Milk; 1 Stick butter; melted; 4 Eggs; beaten; 1 pk (20-oz) frozen corn kernels or- fresh corn kernels; 2 tb Sugar; 2 ts Salt; 1/2 ts Fresh ground black pepper; 1 ds Tabasco

The devil is not impersonal like stones or bureaucracies; he is a non-person. The Devil has become all that God is not; he is not beyond personality – he is without it. His purpose in creation is not to destroy God; he knows that he cannot do that. He wants to draw us into the vortex of non-personhood that he has become, and the nothingness of non-being that he is becoming. Satan, in short, aims to take as many of us with him as he can (Nigel Wright).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	New Orleans	Bread	6	Servings

INGREDIENTS

1 1/4	c	Milk
1		Stick butter; melted
4		Eggs; beaten
1	pk	(20-oz) frozen corn kernels or- fresh corn kernels
2	tb	Sugar
2	ts	Salt
1/2	ts	Fresh ground black pepper
1	ds	Tabasco

INSTRUCTIONS

SERVES 6 AS A VEGETABLE DISH
In New Orleans this is a great dish, but a seasonal one. I have tried to
make it with frozen corn so that I can have it more often, and the results
are not bad. Of course, fresh corn is the best.
In a saucepan, heat the milk and gently melt the butter. Allow this to
cool for a bit while you beat the eggs and chop up the corn a bit in a food
processor or by hand. Don't puree it, as you want a rough texture. If using
frozen corn, allow it to melt first in a colander. Mix all the ingredients
together and place in a buttered 2-quart baking dish. Bake at 325 degrees
for 1-1/4 hours. The top should be lightly browned.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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