"Hunger is the best sauce in the world."--Cervantes

CORN PUDDING Recipe

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This recipe for CORN PUDDING, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JO THROGMARTIN (MAMS)
Added: Thursday, June 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 EARS FRESH CORN
3 EGGS
1 CUP HEAVY OR WHIPPING CREAM
1/3 C. MILK
1 tsp. SALT
1 tbs. SUGAR

Directions:
Directions:
1. PREHEAT OVEN TO 350
2 CUT THE CORN FROM THE COB, SCRAPING THE COB WELL TO EXTRACT THE MILK. YOU SHOULD HAVE 2 CUPS OF CORN.
3. IN A LARGE BOWL, MIX THE EGGS, CREAM AND MILK. ADD THE SLAT, SUGAR AND CORN.
4. POUR THE MIXTURE INTO A BUTTERED SHALLOW CASSEROLE OR HEATPROOF DISH. PLACE IN A SHALLOW PAN OF WARM WATER AND BAKE UNTIL A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN. ABOUT 1 HOUR

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
FROZEN CORN MAY BE USED.
THIS IS A STAPLE AT OUR FAMILY GATHERINGS.

 

 

 

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