Virginia corn pudding

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, .

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