Title: Cream-Corn Pudding
Categories: Breakfast, Desserts, Vegetables
Yield: 5 Servings

1 cn Cream-style corn
1/2 c Sugar
1 c Milk
2 Eggs
1 ts Vanilla
1 tb Butter (optional)

In a large, oven-proof mixing bowl, combine all ingredients except butter;
beat well together. Top with butter if desired. Bake at 350-f 35 min, or
until set.

Note: I would advise _NOT_ trying this in the microwave; I have attempted
an MW method, and the mixture did not set.

Variations: Before baking, stir in a heaping tablespoon of raisins,
currants, or berries. For the last ten minutes of baking, top with fine
graham wafer or cornflake crumbs. For a delicious and hearty breakfast,
place banana slices in the bottom of a soup bowl, and spoon leftover
pudding over top. Microwave until heated through; add a little milk if
desired. The pudding will keep in the refrigerator for at least a week.

Posted to MM-Recipes Digest V4 #133 by Julie Bertholf
on May 13, 1997