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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Pulled from G-ma Roberts files, a twist on the traditional corn pudding. Good served with a baked fish supper, steamed broccoli or green beans and sliced tomatoes dressed with garlic oil and vinegar. Ingredients:
1 can of clams (seven ounces) |
milk |
3 eggs, beaten |
2 tablespoons of minced onion |
2 tablespoons of minced red or green pepper (i like red, it is prettier) |
1/2 teaspoon of salt |
1/4 teaspoon of black pepper |
1 can of cream style corn |
2/3 cup of cracker crumbs |
2 tablespoons of melted buttter |
Directions:
1. Drain liquid from clams and add enough milk to equal a cup; combine with the beaten eggs.
2. Add clams, onions, chopped peppers, salt and pepper, corn and crumbs and butter.
3. Pour into a greased casserole.
4. Bake at 375 degrees until firm about one hour.
5. Gladys' notes say: Flavors blend beautifully I'd have to agree.
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