2 cups Corn (Fresh or Frozen)
8 tbsp Flour
4 cups Milk
4 tsp. Sugar
4 tsp. Butter (melted)
1 tsp. Salt
Stir salt, sugar and flour into the corn, and then stir in melted butter. Beat the eggs well, add milk gradually to the eggs mixing thoroughly. Stir the milk and eggs into the corn mixture and blend well. Pour into a greased casserole dish. Bake at 350° or 375° until the custard-like pudding is browned nicely. During the first 15-20 minutes of baking stir two or three times from the bottom.
Note: You can make this dish a little more zippy and more colorful by adding finely diced hot peppers or bits of red or green sweet pepper. I also use a Cajun blend salt.
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