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Corn Pudding

Description

Dad shucking corn for the annual Stott & Davis Clam Bake
Farley’s Point Cottage Cayuga Lake, Union Springs 1952

Ingredients

  • 2 eggs, beaten

  • 2 Tablespoon sugar

  • 1/3 cup sifted flour

  • 1 can cream-style corn

  • 1/3 cup butter, melted

  • Salt and black pepper to taste

  • (optional)

  • 2 Tablespoons breadcrumbs, finely crushed

  • Yields: 6 servings

Directions
  • Pre-heat oven to 325˚f.
  • Lightly grease a quart baking dish.
  • In a mixing bowl, combine all the ingredients.
  • Pour the corn mixture into the baking dish and sprinkle breadcrumbs on top.
  • Bake at 325˚ for one hour or until pudding is firm.

Categories

DessertEntreeAmericanVegetarianSide Dish