Corn Custad Pudding
- 2 c frozen loose-pack whole kernel corn
- 2 c. milk or dairy half-n-half
- 2 T. melted butter
- 1 T. sugar
- 1 t. salt
- 1/8 t. white pepper
- 3 eggs, beaten
Preparation time 5mins
Cooking time 50mins
Add corn, milk, butter, sugar, salt and pepper to eggs; stir to combine well. Turn into a well-greased 1 1/2 qt casserole. Place in pan of hot water; bake in moderate over (350) for 45 minutes, or until pudding is set.
Note: You can substitute 1 (1 lb) can cream style corn for frozen whole kernel corn, but use 1 c. milk or dairy half-and-half instead of 2 c.
Can also add grated sharp cheese, finely chopped cooked ham, or chopped mushrooms for variety.