2 12 oz cans shoe peg corn 2 1/2 cups milk 3 eggs, beaten 3 T. flour 2 T. sugar salt and pepper to taste 4 T. melted butter
Drain shoe peg corn and grind in blender or food processor. Add all ingredients together, mix well. Place in lightly greased two quart casserole. Bake at 375º for 45 minutes. Corn pudding is done when inserted knife comes out clean. Serves 4 to 6.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.