Title: Corn Pudding
Categories: Vegetables
Yield: 4 Servings

2 c Corn kernels; fresh or
-frozen
2 tb Butter; melted
2 Eggs; beaten
1/2 c Creamed corn
2 c Milk; scalded
1/4 ts Pepper
1 ts Salt

Mix all ingredients together and pour in 1-1/2 quart buttered casserole
dish. Place in a pan of hot water. Bake at 325 degrees for one hour, or
until set.

Serving Ideas : Delicious with baked ham.

Recipe by: Elizabeth Powell

Posted to EAT-L Digest by Pat Roll on Nov 27, 1997