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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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When my BIL retired from the USCG, my sister threw a big party to celebrate. Their neighbor Diane brought a large casserole of this corn pudding over to share. It was so good, not a bit was left. Diane gave my sister the recipe and she passed it along to me! (Diane made it w/ fresh corn!) This is the exact recipe I recieved; however, I reduce the amt of sugar called for as I find fresh corn pretty sweet. Ingredients:
2 cups fresh corn, cut off cob (can sub 1 16oz can of corn) |
6 tablespoons butter (3/4 stick) |
3 eggs |
2 tablespoons flour |
1 teaspoon salt |
1 1/2 cups milk |
1/2 cup sugar |
Directions:
1. Melt butter in baking dish; stir in corn.
2. In a bowl, beat eggs; stir in remaining ingredients.
3. Stir egg mixture into corn, mixing well.
4. Bake at 350 degrees F for 35 to 40 minutes.
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