Nell B. Nichols

Corn Custard Pudding

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

They’ll want second helpings— you’d better bake two casseroles of this

Ingredients

  • 2 c. frozen loose-pack whole kernel corn
  • 2 c. milk or dairy half-and-half
  • 2

Method

  • Add corn, milk, butter, sugar, salt and pepper to eggs; stir to combine well. Turn into a well-greased 1½-qt. casserole. Place in pan of hot water; bake in moderate oven (350°) 45 minutes, or until pudding is set.