Shaker Corn Pudding
- 3 tablespoons butter or margarine
- 2 tablespoons sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 3 eggs (2 large)
- 1 3/4 cups milk
- 2 cups corn (fresh, frozen or canned), drained
- Blend butter, sugar, flour and salt.
- Add eggs and beat well.
- Stir in corn and milk.
- Pour ingredients into a buttered casserole and bake for 45 minutes at
325 degrees F. Stir once halfway through cooking. When done, pudding will be
golden brown and a knife inserted will come out clean.
Can also be placed in a microwavable dish and cooked on High power in
microwave until set (about 7 minutes), stirring halfway through. Brown under
broiler in oven.
Mixture can be prepared ahead of time and kept in a jar in the
refrigerator. Shake well and pour into baking dish when you want to use it
Yield: 12 pints