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Corn Pudding

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Ingredients
  Canned corn niblets 12 Ounce (1 Can)
  Canned cream style corn 34 Ounce (2 No. 303 Cans)
  Eggs 5 , slightly beaten
  Sugar 1⁄2 Cup (8 tbs)
  Arrowroot 3 Tablespoon
  Season all 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Instant minced onion 1 Teaspoon
  Cayenne pepper 1 Dash
  Milk 1⁄2 Cup (8 tbs)
  Melted butter 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1 If the vacuum packed niblets are not available, 1 No. 303 can whole kernel corn, drained, may be used.

MAKING
2 In a bowl, combine corn and eggs.
3 In another bowl, mix sugar, arrowroot, Season-All, dry mustard, onion and cayenne; stir into corn mixture.
4 Stir in milk and butter, mixing well.
5 Into a buttered 2 1/2- to 3-quart casserole, pour the mixture.
6 Bake, uncovered, in 400┬░Fahrenheit oven for 1 hour or until silver knife comes out clean when inserted near center.
7 After 30 minutes cooking, stir once.

SERVING
8 Serve immediately from the casserole in which it was cooked.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Corn
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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