Corn Pudding

Recipe for Corn Pudding

3 eggs
2 to 4 tablespoons of sugar
1/4 cup soft butter or margarine
1/2 cup milk
2 cups whole kernel corn

Combine eggs and sugar and beat well. Gradually stir in butter or margarine, a tablespoon at a time. Add milk and beat until smooth. Stir in corn. Refrigerate 30 minutes. Blend well and turn into a 1 quart greased casserole. Bake at 350° for 30 to 35 minutes or until set.

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