Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | Shoe-peg corn -or- |
2 cups | Fresh corn |
3 \N | Eggs; slightly beaten |
1 pint | Milk |
2 tablespoons | Flour |
3 tablespoons | Butter |
3 tablespoons | Sugar |
1 teaspoon | Salt |
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, .