Pemberton Cookbook

Corn Pudding

Great way to use a bonanza of corn and a traditional favorite for holiday meals.

Serves 6-8

Ingredients:

• 2 cups corn (fresh cut, frozen, or drained can)
• 1/4 cup flour
• 2 tablespoons sugar
• 4 tablespoons butter or margarine
• Dash salt
• 4 cups milk
• 4 eggs beaten lightly

Directions:

Pre-heat oven to 400.

In a bowl, mix together the corn, flour, sugar, butter, and salt.

Stir in the milk. Add the beaten eggs.

Place in a medium casserole dish.

Bake for 20 minutes.

Remove from the oven and stir from the bottom, trying not to disturb the perimeter of the top.

Return to the oven and bake for 20 minutes longer or until the pudding is well set.

Allow to rest for 5 minutes before serving.

-Anne Pemberton

Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.