posted by Connie 11-24-99 1:25 PM
Baked Corn Pudding
2 eggs
3 heaping Tbsp. flour
2 Tbsp. butter, melted
1 Tbsp. sugar
1/4 tsp. salt
1/4 cup milk
1 (16 oz.) can creamed corn
2 pt. frozen corn, thawed and drained
2 Tbsp. chopped parsley
Crumb Topping:
1 cup Ritz cracker crumbs
4 Tbsp. melted butter
Preheat oven to 350 degrees.
Beat eggs together with wire whisk. Whisk in flour, butter, sugar, parsley and salt. Add milk and corn to egg mixture.
Pour into buttered 1 1/2 quart casserole dish. Bake at 350 degrees for 50 minutes.
Mix crumb topping ingredients together. Sprinkle evenly on top of casserole. Continue baking until corn pudding is set and crumbs are golden brown, about 10 minutes additional.
Yields 1 1/2 quarts.