Post by blackcrowheart on Oct 11, 2006 17:55:31 GMT -5
Sweet Corn Pudding
1 cup fresh breadcrumbs
6 Tbsp self-rising white cornmeal mix
1 12 Tbsp sugar
� tsp salt
3 large eggs
1 � cups milk
� cup half-and-half
2 Tbsp butter, melted
1 (20oz) package frozen cream-style corn, thawed (or canned)
Combine bread-crumbs and next 3 ingredients in a large bowl. Whisk eggs
in a large bowl until pale and foamy; whisk in milk, half-and-half, and
melted butter. Whisk egg mixture into bread-crumb mixture; stir in corn.
Pour into a lightly greased 9" square baking dish. Bake at 325 degrees
for 1 hour and 5 minutes or until set. Let stand 10 minutes before
serving.
1 cup fresh breadcrumbs
6 Tbsp self-rising white cornmeal mix
1 12 Tbsp sugar
� tsp salt
3 large eggs
1 � cups milk
� cup half-and-half
2 Tbsp butter, melted
1 (20oz) package frozen cream-style corn, thawed (or canned)
Combine bread-crumbs and next 3 ingredients in a large bowl. Whisk eggs
in a large bowl until pale and foamy; whisk in milk, half-and-half, and
melted butter. Whisk egg mixture into bread-crumb mixture; stir in corn.
Pour into a lightly greased 9" square baking dish. Bake at 325 degrees
for 1 hour and 5 minutes or until set. Let stand 10 minutes before
serving.