| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Corn, Puddings & | 1 | Servings |
INGREDIENTS
| 2 | c | Raw corn cut from the cobs (up to 3) |
| 4 | Eggs | |
| 2 | c | Light cream |
| 1 | tb | Butter; melted |
| 1 | ts | Sugar |
| 1/2 | ts | Sage (fresh; when available) |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
Beat the eggs with the cream, just enough to blend. Add the corn, butter, sugar, sage, salt and pepper. Pour mixture into a buttered 2-qt. baking dish. Place dish in a pan of water and bake 1 hour in a 350 degree F oven, or until knife plunged into centre comes out clean. NOTES : Green corn is what the old folks called fresh corn. The pudding is a real company dish, as they used to say, and how right they were. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 27, 1997
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