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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from the third largest Shaker Community in the United States...This corn pudding is a little bit like a flan,...soft, quivery, and with a custard layer.. Ingredients:
3 tablespoons butter, softened |
2 tablespoons granulated sugar |
2 tablespoons all-purpose flour |
1 teaspoon salt |
3 whole eggs, slightly beaten |
2 cups frozen corn |
1 3/4 cups milk |
Directions:
1. In a large bowl, blend the butter, sugar, flour and salt.
2. Add the eggs, and beat well with a rotary beater or mixer on low -.
3. Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
4. Pour the ingredients into a buttered flat 10x6 casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
5. When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
6. THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.
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