Hilda Crockett's Corn Pudding |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use. Ingredients:
1/2-1 cup sugar |
3 tablespoons cornstarch |
2 eggs |
1 (1 lb) can cream-style corn |
1 (13 ounce) can evaporated milk |
butter |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 1 1/2-quart baking dish.
3. Combine sugar and cornstarch in medium bowl.
4. Add eggs, corn and milk and mix well.
5. Turn into baking dish and dot generously with butter.
6. Bake until center is almost firm, about 1 hour.
|
|