Baked Corn Pudding
Angela Weintritt
A great side dish. Recipe from McCall Publishing Co. McCall’s Great American Recipe Card Collection.
ingredients
- 2 pkg. (10 oz. size) frozen corn, thawed and drained
- 3 eggs, well beaten
- 1 tsp. grated onion
- 1/4 c. unsifted all-purpose flour
- 2 tsp. salt
- 1/4 tsp. white pepper
- 1 T. sugar
- Dash of nutmeg
- 2 T. butter or margarine, melted
- 2 c. light cream (half and half)
- 1 can (4 oz.) pimientos, drained and coarsely chopped
directions
- 1
Preheat oven to 325°F. Lightly grease a 1 1/2 quart, shallow baking dish.
- 2
In a large bowl, combine corn, eggs and onion; mix well.
- 3
Combine flour, salt, pepper, sugar, and nutmet. Stir into corn mixture.
- 4
Add butter, cream, pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water to 1 inch depth around dish.
- 5
Bake, uncovered, 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares.
Source: MOM
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