Title: Corn Pudding
Categories: Crockpot, Vegetables
Yield: 6 Servings

3 Eggs; slightly beaten
2 c Cooked or canned whole
-kernel corn, drained
2 c Milk; scalded
1 tb Minced onions
1 tb Melted butter
1 ts Sugar
1 ts Salt

Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart
baking dish fits into 4 1/2 quart or larger slow-cooking pot. ) Cover with
foil or lid (do not use plastic). Set metal rack or trivet in bottom of
slow-cooking pot. Pour 4 cups hot water in pot. Set baking dish on rack in
hot water. Cover pot and cook on high for 2 to 2 1/2 hours or until done.
Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland
on Nov 17, 1997