Title: Corn Pudding #7
Categories: Vegetable
Yield: 6 Servings

2 c Corn (fresh is best cut from
-the cob)
1/3 c Sugar
1 ts Salt
2 Eggs; beaten
2 c Rich milk
3 tb Melted butter
1/2 ts Nutmeg

From: Randy and Colleen Jones

Date: Fri, 5 Jul 1996 21:34:00 -0700
Stir corn, sugar and salt well. Mix eggs and milk together and then add to
the above ingredients. Add butter. Mix and pour all the above into a well
buttered casserole. Sprinkle nutmeg on top.

Bake at 350 F. Set casserole in a pan of HOT water to at least 1/2 the
height of the corn pudding dish. Set all in the oven for 35-40 minutes or
until set. To test put a knife blade in the center of the pudding. If it
comes out clean it is done. (note: on occassion it does not come out
clean, so don't worry, if you've left it in for at least 45 - 50 minutes it
should be done. It just has to do with the water content of the corn).

EAT-L Digest 5 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.