| 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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