CAROLYN’S CORN PUDDING

CAROLYN’S CORN PUDDING

CAROLYN’S CORN PUDDING

CAROLYN’S CORN PUDDING

CAROLYN’S CORN PUDDING

Course Appetizer

Ingredients
  

  • 1 can cream-style corn
  • 1 can regular whole corn
  • 3 eggs
  • 1/4 c sugar
  • 1 can evaporated milk (12 oz)
  • 2 tsp melted butter
  • 3 1/4 tsp cornstarch
  • Dash of salt
  • Nutmeg, sprinkled on top

Instructions
 

  • Melt butter in 2-quart casserole dish inmicrowave
  • Beat eggs.
  • Add sugar, salt, cream corn, drained wholecorn, milk and cornstarch.
  • Blend all ingredients well. Cook at 350 degreesuntil firm in center.
Keyword CAROLYN’S CORN PUDDING, Duquesne cookbook
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