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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Pudding Recipe

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This recipe for Corn Pudding is from Cooking With Daniel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cans cream corn
1 box cheesy ritz; crushed
4 TBSP butter
Salt & Pepper to taste
Directions:
Directions:
Preheat oven to 425F.

Grease medium casserole dish. Add 2 cans of corn and ½ to ¾ box ritz crackers. Mix together well. If too thick add extra can of corn, if too soupy add crackers. Add pepper and salt to taste and stir again. Sprinkle more pepper on top and dot with the 4 TBSP butter...this forms a crust on top.

Bake for ½ hour to 45 minutes, until pudding is brown and bubbly.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 - 10 minutes
Personal Notes:
Personal Notes:
I like mine on the thicker side so it is almost like a cookie dough. I also like it a little saltier when mixing. Extra black pepper on top, gives it a bite.

 

 

 

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