Corn Pudding Souffl - cooking recipe

Ingredients
    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
    Mix all together. Bake 1 hour at 400\u00b0. Stir once after 30 minutes.

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