 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I got this recipe from the Washington Post about 15 years ago and have been making it ever since. I've never found a corn pudding tastier or easier to make. The recipe calls for 1/2 cup sugar which I usually cut down to 1/3 cup or a scant 1/2 cup. Ingredients:
2/3 cup flour |
1/3-1/2 cup sugar |
4 teaspoons baking powder |
4 eggs, beaten |
1/2 cup butter or 1/2 cup margarine, melted |
1 cup milk |
2 cans corn, drained |
Directions:
1. Combine flour, sugar and baking powder.
2. Mix in eggs, margarine, milk and corn.
3. Pour into a well greased 3 qt.
4. casserole.
5. Bake 350 degrees for 45 minutes until top is golden crusty brown and center is firm.
|
|