Beaumont inn's corn pudding

Yield: 12 servings

Measure Ingredient
¾ cup Flour
1 teaspoon Salt
2 tablespoons Sugar
6 tablespoons Butter; melted
3 cups Corn (two 11 oz. cans)
6 \N Eggs
6 cups Milk

Combine flour, salt and sugar. Mix it and the butter into corn.

Beat eggs well. Pour into milk, then stir into corn mixture. Pour into a 3-quart greased casserole.

At this point, it may be refrigerated overnight or frozen for several weeks. (If you are freezing, use a dish that is both freezer and oven safe.)

To serve, thaw and bake in a 400 F. oven 40 to 50 minutes, stirring vigorously with a long-tined cooking fork 3 times about 10 minutes apart.

(Additional baking time will be needed if the pudding is refrigerated or frozen. Pudding should be soft but set in center when done and top should be golden.)

Colombo writes: "And from another Harrodsburg institution comes this corn pudding recipe. This was my first experience at freezing corn pudding. It works like a charm. My only advice is to place the casserole on a cookie sheet before attempting to place it in the freezer. The liquid sloshes around and spills over the sides." From Alice Colombo's 11/10/93"Cook's Corner" column called "Getting Ahead of the Holidays" in "The (Louisville, KY) Courier-Journal." Pg.

C6. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 11-29-94

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