Cream-corn Pudding Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1 can: Cream-style corn,
1/2 cup: Sugar,
1 cup: Milk,
2: Eggs,
1 tsp: Vanilla,
1 tbsp: Butter, optional
Directions:
In a large, oven-proof mixing bowl, combine all ingredients except
butter; beat well together. Top with butter if desired. Bake at
350-f 35 min, or until set.
Note: I would advise _NOT_ trying this in the microwave; I have
attempted an MW method, and the mixture did not set.
Variations: Before baking, stir in a heaping tablespoon of raisins,
currants, or berries. For the last ten minutes of baking, top with
fine graham wafer or cornflake crumbs. For a delicious and hearty
breakfast, place banana slices in the bottom of a soup bowl, and
spoon leftover pudding over top. Microwave until heated through; add
a little milk if desired. The pudding will keep in the refrigerator
for at least a week.
Source from luhu.jp
butter; beat well together. Top with butter if desired. Bake at
350-f 35 min, or until set.
Note: I would advise _NOT_ trying this in the microwave; I have
attempted an MW method, and the mixture did not set.
Variations: Before baking, stir in a heaping tablespoon of raisins,
currants, or berries. For the last ten minutes of baking, top with
fine graham wafer or cornflake crumbs. For a delicious and hearty
breakfast, place banana slices in the bottom of a soup bowl, and
spoon leftover pudding over top. Microwave until heated through; add
a little milk if desired. The pudding will keep in the refrigerator
for at least a week.
Source from luhu.jp