Wednesday, November 30, 2016

Sweet Corn Pudding

Sweet Corn Pudding


1 cup fresh breadcrumbs
6 tablespoon self rising white cornmeal mix
1 1/2 tablespoon sugar
1/2 teaspoon salt
3 eggs
1 1/4 cups milk
1/2 cup half and half
2 tablespoon butter, melted
1 (20 oz.) package frozen cream style corn, thawed


1. Preheat oven 325 degree. Lightly spray a 9x9 inch pan with cooking stray. Set aside.
2. Combine breadcrumbs, cornmeal mix and sugar. set aside.
3. In a large bowl, whisk together eggs, milk, half and half and melted butter. Whisk in breadcrumb mixture. Stir in corn. Pour into prepared pan.
4. Bake for 60 to 65 minutes or until golden brown and set. Let stand for 10 minutes before serving.


Found this recipe at Plain Chicken

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