Corn Pudding
Best use of creamed corn
Yield
12 servingsPrep
15 minCook
80 minReady
95 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
creamed corn
|
|
| 4 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoons |
black pepper
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
butter
melted |
|
| 10 | each |
crackers, saltine
broken up |
*
|
| 1 | x |
crackers, saltine
additional for top |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
creamed corn
|
|
| 4 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 45 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
melted |
|
| 1E+1 | each |
crackers, saltine
broken up |
*
|
| 1 | x |
crackers, saltine
additional for top |
*
|
Directions
Combine all ingredients in large bowl.
Pour into 2 quart oven-safe dish.
Sprinkle additional crushed saltines on top.
Bake at 350℉ (180℃) for 1 hour and 20 minutes.
