Title: Corn Pudding #2
Categories: Bread
Yield: 6 Servings

1 1/4 c Milk
1 Stick butter; melted
4 Eggs; beaten
1 pk (20-oz) frozen corn kernels
--or-
2 1/2 c -fresh corn kernels
2 tb Sugar
2 ts Salt
1/2 ts Fresh ground black pepper
1 ds Tabasco

SERVES 6 AS A VEGETABLE DISH

In New Orleans this is a great dish, but a seasonal one. I have tried to
make it with frozen corn so that I can have it more often, and the results
are not bad. Of course, fresh corn is the best.

In a saucepan, heat the milk and gently melt the butter. Allow this to
cool for a bit while you beat the eggs and chop up the corn a bit in a food
processor or by hand. Don't puree it, as you want a rough texture. If using
frozen corn, allow it to melt first in a colander. Mix all the ingredients
together and place in a buttered 2-quart baking dish. Bake at 325 degrees
for 1-1/4 hours. The top should be lightly browned.

From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.