virginia corn pudding
- Categories
- Vegetable
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Shoe-peg corn -or- |
| 2 cups | Fresh corn |
| 3 | Eggs; slightly beaten |
| 1 pint | Milk |
| 2 tablespoons | Flour |
| 3 tablespoons | Butter |
| 3 tablespoons | Sugar |
| 1 teaspoon | Salt |
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, .
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