LOCATION: Recipes >> Corn Casserole Recipes >> Corn 06
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Corn 06
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Corn Pudding
Yield: 4 servings
2 tb cornstarch
2 Tbsp water
1 can cream style corn (#2)
6 eggs
3 cup canned milk
1 Tbsp sugar
pinch salt
Mix cornstarch with 2 Tbsp water to make a smooth paste. Add to #2
can of cream style corn (2-3 ears of fresh corn may be used when
available). Beat eggs and add 3 cup canned milk, 1 Tbsp sugar, and
salt to taste. Beat together and add to corn mixture. Pour into
greased casserole or flat pan. Bake in slow (300 degree) oven until
consistency of custard, 50-60 minutes, until knife comes out clean
when inserted.
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