| 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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