Virginia corn pudding
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .