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Ingredients:
In 9" x 9" pan, mix:
1 can of corn or rough equivalent of fresh corn cut from the cob
2 eggs
1/3 cup sugar
2 Tbsp flour
1 tsp salt
2 Tbsp butter
Instructions:
Then add 1 1/2 cups milk, I use whole but you can use skim if you're cutting calories. Bake at 450 degrees for 15 minutes. Stir. Bake at 350 degrees for 15 more minutes, stir. It's ready when it is the consistency of soft pudding.
Energy-saving or microwave directions: Microwave 5 minutes, stir. Continue microwaving and stirring in 5-minute increments until it is barely set.
*Serves 4 of us, probably more if you're not big vegetable eaters. Betty is an old friend from Richmond, KY, who taught me to "cook Southern."
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Copyright © 1999 - 2004 Lanier Publishing International
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