|EVERY FEW MINUTES|
|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 350°F 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.
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