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Corn Pudding
Ingredients:
1 15 1/4 oz. can whole kernel corn, drained
1 14 1/4 can cream style corn
1 c. milk
2 beaten eggs
1/4 c. butter, melted
1/4 tsp. pepper
1/2 c. cornmeal
1 15 1/4 oz. can whole kernel corn, drained
1 14 1/4 can cream style corn
1 c. milk
2 beaten eggs
1/4 c. butter, melted
1/4 tsp. pepper
1/2 c. cornmeal
Directions:
In a large mixing bowl combine whole kernel corn, cream style corn, milk, eggs, melted butter and pepper. Add cornmeal; stir till moistened.
Pour corn mixture into a 2 qt. casserole. Bake casserole at 350 for 50 to 55 minutes or till lightly browned and set in the center.
Makes 8 Servings
In a large mixing bowl combine whole kernel corn, cream style corn, milk, eggs, melted butter and pepper. Add cornmeal; stir till moistened.
Pour corn mixture into a 2 qt. casserole. Bake casserole at 350 for 50 to 55 minutes or till lightly browned and set in the center.
Makes 8 Servings
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