Seafood corn pudding

Yield: 6 servings

Measure Ingredient
4 larges Ears corn
2 tablespoons Melted butter
3 eaches Eggs well beaten
1 teaspoon Sugar
¾ cup Condensed milk
\N \N Salt and pepper to taste
1½ pounds Small shrimp, shelled



Preheat oven to 325oF. Grease well with butter and sprinkle with cornmeal a 1-½ quart casserole. Set aside. Grate the fresh corn into a medium bowl. In a separate bowl beat eggs and fold into the corn. Add melted butter, sugar and condensed milk. Blend well. Add shrimp, salt and pepper, and blend well. Pour into the prepared casserole and bake in the preheated oven for 1 hour. Serve immediately. Serves 6

Submitted By EARL SHELSBY On 10-30-94

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