| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | cn | Shoe-peg corn -or- |
| 2 | c | Fresh corn |
| 3 | Eggs; slightly beaten | |
| 1 | pt | Milk |
| 2 | tb | Flour |
| 3 | tb | Butter |
| 3 | tb | Sugar |
| 1 | ts | Salt |
INSTRUCTIONS
Drain water off corn. Mix dry ingredients first; then add remaining ingredients. Mix well and pour into casserole. Place a pan of water under pudding while cooking. Bake at 350 degrees for about 60 minutes. When recipe is doubled, cook in two casseroles. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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