Corn Pudding

1 large Egg
1/4 tps. Salt
Pinch Pepper (white pepper is best)
1 teaspoon Sugar
1 Tablespoon Flour
1/3 cup Milk (whole milk is best)
1 (8-ounce) can Cream-style corn

Preheat oven to 350 degrees.

Grease or spray with vegetable oil a small baking dish (flat-bottomed, if possible like a 6-inch souffle dish). In a small bowl whisk egg to blend. Whisk in salt, pepper, sugar, flour and milk. When smooth, whisk in corn. Pour into prepared dish. Bake; until set (firm when dish is jiggled) 35-40 minutes.

Click on “Calendar” for classes available. Contact me at the e-mail address below for presentations, classes or questions.

Creative Cooking
Lydia Critchley

Leave a Reply