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Title: Corn Pudding Categories: None Yield: 1 Servings 2 c DRAINED CORN; (canned or -cooked frozen or fresh) 1 ts Sugar 1 ts Salt 1/4 ts Pepper 2 Eggs; well beaten 1 c Milk 1 tb Marge 2 tb Cracker crumbs This one is from my old Betty Crocker cookbook. I double it and freeze one for later. It keeps well on the blech for a few hours and everyone loves it ~ even kids. Heat oven to 350. Mix all thoroughly. Pour into greased casserole. Set in pan of hot water 1 inch deep Bake 60 to 70 min until knife inserted 1 inch from edge comes out clean. Serves 8 Posted to JEWISH-FOOD digest Volume 98 #010 by "Riva Bickel" |