Corn Pudding

Corn Pudding
Corn Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cans (15 or 16 ounces) cream-style corn, or 4 cups corn kernals

  • 2

    cups milk

  • 6

    eggs, seperated

  • 2

    Tbls butter

  • 2

    Tbls sugar

Directions

1. In a saucepan heat the corn and milk together about 5 minutes, stirring costantly. Off heat, beat the egg yolks and add to corn-milk mixture with the butter and sugar. 2. In a bowl beat the egg whites until soft peaks form. Fold the whites into the corn mixture. 3. Pour into a buttered 2- quart casserole. Bake 30m to 35 minutes. Do not peek while baking.

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