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Cooked by: Chef / Last Modified: 6/23/2008 / Base: Vegetables / Course: side dish / Number of Servings: 6 |
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Directions: 1>. Preheat oven to 350 deg.F. Combine all ingredients in the order
given except for the eggs. 2>. Separate the eggs, beating the yolks
and adding them to the mixture. 3>. Beat the egg whites until stiff
and fold them in last. 4>. Put the mixture into a greased 1 1/2-quart
casserole and bake for 35 minutes. Variation: For chicken and corn
pudding, add 1 cup of cooked (preferably poached) chicken meat and
omit the sugar.
Ingredients:
6 Ears very young corn
1 Tablespoon(s) Sugar
1 Tablespoon(s) Cornstarch
1 Teaspoon(s) Salt
2 Tablespoon(s) Pimiento, chopped
3 large Eggs
4 Tablespoon(s) Butter, melted
1 Cup(s) Milk |
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