Cream-corn pudding
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream-style corn |
| ½ | cup | Sugar |
| 1 | cup | Milk |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Butter (optional) |
Directions
In a large, oven-proof mixing bowl, combine all ingredients except butter; beat well together. Top with butter if desired. Bake at 350-f 35 min, or until set.
Note: I would advise _NOT_ trying this in the microwave; I have attempted an MW method, and the mixture did not set.
Variations: Before baking, stir in a heaping tablespoon of raisins, currants, or berries. For the last ten minutes of baking, top with fine graham wafer or cornflake crumbs. For a delicious and hearty breakfast, place banana slices in the bottom of a soup bowl, and spoon leftover pudding over top. Microwave until heated through; add a little milk if desired. The pudding will keep in the refrigerator for at least a week.