Copyright © 2014 The FOURnet Information Network. All rights reserved.

TANGIER ISLAND CORN PUDDING 
2 eggs, lightly beaten
1 can creamed corn
1 14 oz. can evaporated milk
2 tbsp. cornstarch
1/4-1/2 c. sugar
2 tbsp. butter

Mix cornstarch and sugar. Add eggs and melted butter. Mix in the corn and evaporated milk. (For dessert pudding, add 1 teaspoon vanilla extract).

Bake in 1 quart uncovered casserole dish at 350F almost 1 hour. Shake lightly to see if it does not get hard - a soft curd custard consistency. Can be doubled.

Serve hot (let stand 5-10 minutes) or cold.

Share: Add review or comment

 Rating: 5 / 5 - Reviews: 6
Dec 20, 11:36 AM
Cliff Marshall (West Virginia) says:
Jun 12, 4:34 PM
Louisa Stewart (North Carolina) says:
Jun 30, 11:36 AM
Alejandro (Oregon) says:
May 13, 11:19 AM
Jack (Tennessee) says:
Nov 25, 7:46 PM
Maggie Hostler says:
Nov 22, 9:47 PM
Keisha says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood