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Corn Pudding

Ingredients:

2 2/3 cups corn, cut from the cob
2 Tbsp butter
1/4 cup onion, minced finely
1/4 cup minced bell pappers (any color)
1 1/2 Tbsp Clabber Girl Cornstarch
2 tsp sugar
3/4 tsp salt
1 cup milk
3 eggs, beaten

Instructions:

Melt butter or margarine in saucepan over low heat; add corn, onion and green pepper. Cook until vegetables are no longer firm. Set aside. In a mixing bowl combine Clabber Girl Cornstarch, sugar and salt. Mix until thoroughly combined. Slowly add cup of milk, stirring constantly; add beaten eggs. Stir in corn mixture. Pour into 1 1/2 quart greased baking dish, set inside a 9x13 inch baking pan filled with 1/2-inch water.

Preheat oven to 300°F.
Place in oven and bake about 1 hour or until knife inserted into middle comes out clean.