Corn pudding #2

Yield: 6 Servings

Measure Ingredient
1¼ cup Milk
1 \N Stick butter; melted
4 \N Eggs; beaten
1 pack (20-oz) frozen corn kernels or- fresh corn kernels
2 tablespoons Sugar
2 teaspoons Salt
½ teaspoon Fresh ground black pepper
1 dash Tabasco


In New Orleans this is a great dish, but a seasonal one. I have tried to make it with frozen corn so that I can have it more often, and the results are not bad. Of course, fresh corn is the best.

In a saucepan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn a bit in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1-¼ hours. The top should be lightly browned.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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