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AuthorRetroRuth

From Newspaper Clipping, 1965

Tested Recipe!

[cooked-sharing]

 4 eggs
 2 heaping tablespoons flour
 ¼ cup sugar
 1 stick butter
 1 ½ cups milk
 ½ green bell pepper
 3 tbsp chopped pimiento
 1 tsp salt
 6 ears white corn
1

Cut the kernels from the corn and then scrape all the milk and pulp into the bowl. Or: Open can and pour into a bowl. Add beaten egg yolks, milk, sugar, salt, bell pepper pimiento, flour, melted butter, and mix well.

2

Fold in the well-beaten egg whites. Bake at 325 degrees in a buttered casserole for 1 hour or until pudding is set.

Ingredients

 4 eggs
 2 heaping tablespoons flour
 ¼ cup sugar
 1 stick butter
 1 ½ cups milk
 ½ green bell pepper
 3 tbsp chopped pimiento
 1 tsp salt
 6 ears white corn

Directions

1

Cut the kernels from the corn and then scrape all the milk and pulp into the bowl. Or: Open can and pour into a bowl. Add beaten egg yolks, milk, sugar, salt, bell pepper pimiento, flour, melted butter, and mix well.

2

Fold in the well-beaten egg whites. Bake at 325 degrees in a buttered casserole for 1 hour or until pudding is set.

Notes

Corn Pudding

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