Corn Pudding Souffl - cooking recipe
Ingredients
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2 cans corn, drained
2 cans cream-style corn
5 eggs
1/2 c. sugar
4 Tbsp. cornstarch
1 1/2 tsp. salt
1/2 tsp. dry mustard
1 Tbsp. minced onion
1/2 c. milk
1/2 c. melted butter
pinch of basil or thyme
4 oz. jar pimento
Preparation
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Mix all together. Bake 1 hour at 400\u00b0. Stir once after 30 minutes.
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