Recipe number 18007 is

Corn Pudding (Smith)



The ingredients are:
2 tbsp Cornstarch 6 Eggs 1 tbsp Sugar 1 can Cream style corn (#2) 3 cup Canned milk Salt, pinch

The recipe yield is:
4 Servings

Info:
Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith

Note:
Vegetables



free recipes home