Title: Corn Pudding
Categories: Vegetables
Yield: 4 Servings

2 tb Cornstarch
1 cn Cream style corn (#2)
6 Eggs
3 c Canned milk (evaporated)
1 tb Sugar
Salt, pinch

Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream
style corn (2-3 ears of fresh corn may be used when available). Beat eggs
and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add
to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300
degree) oven until consistency of custard, 50-60 minutes, until knife comes
out clean when inserted.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 04,
1998