It's amazing to know that this corn pudding originally appeared in a Kansas cookbook dated 1854! This time-tested recipe is wonderful, and I've served it often to my family and guests. It's also a recipe I've shared with many of my friends who've requested it.
- 3 eggs
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup milk
- 1 can (16-1/2 ounces) cream-style corn
- In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near center comes out clean. Yield: 6 servings.
Originally published as Corn Pudding in Reminisce Extra October 1993, p49
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