CORN PUDDING (Joy Taylor-Skiba)
3 T. melted butter
1 T. sugar
1 1/2 t. salt
1 1/3 c. scalded milk (or evaporated skim milk)
2 1/4 c. frozen whole kernel corn
Preheat oven to 350°. Butter or spray a (2 quart) glass casserole. Put eggs in blender and process on "stir" for several seconds. Increase speed to medium and add everything except corn. Add corn and blend til mixed (do not puree). Pour into casserole and bake 1 hour 10 minutes or til corn pudding is golden.
(makes 6 servings)
Corn Pudding recipe is published in our December, 2002 Menu Minder.
You may like to try these other Vegetable side dish recipes below:| Asparagus Hollandaise | Glazed Carrots | Broccoli | Creamed Onions | Ladybird's Spinach | Greek String Beans |