AuthorDawn NoltCategoryVegetables & SaucesDifficultyBeginnerNeed a side to go with dinner tonight? Bake this corn pudding, an easy, creamy accompaniment to your meat and veggies.
2 tbsp butter, melted
3 tbsp flour, rounded
1 cup milk
3 cups corn, drained
1 tbsp sugar
1 tsp salt
¼ tsp black pepper
2 Nature's Yoke eggs, well beaten
1 cup shredded cheddar cheese
1
In a small kettle, mix butter, flour and milk and heat until thickened.
2
Combine thickened mixture and the rest of the ingredients and mix well. Pour into a greased 8X11 baking pan.
3
Bake at 350 F. for 45 minutes or until set.
Ingredients
2 tbsp butter, melted
3 tbsp flour, rounded
1 cup milk
3 cups corn, drained
1 tbsp sugar
1 tsp salt
¼ tsp black pepper
2 Nature's Yoke eggs, well beaten
1 cup shredded cheddar cheese
Directions
1
In a small kettle, mix butter, flour and milk and heat until thickened.
2
Combine thickened mixture and the rest of the ingredients and mix well. Pour into a greased 8X11 baking pan.
3
Bake at 350 F. for 45 minutes or until set.