Paulette Vickery's Recipes

Shaker Corn Pudding

cheese/eggs, vegetables

2 cup corn
2 tablespoon flour
1 teaspoon salt
3 tablespoon butter
3 each eggs
2 tablespoon sugar
1 3/4 cup milk

Blend sugar, butter, flour and salt. Add egg and mix well. Stir in corn and milk. Pour into greased 1 1/2 quart casserole dish and bake at 325 degrees, 45 minutes. Stir once half way through cooking. When done pudding will be golden brown. A tooth pick inserted in center will come out clean. Frozen corn works best, fresh corn may be used. Mixture can be prepared ahead of time and baked at a later time.

Yield: 10 servings




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