Into the drained corn, stir the flour, salt, sugar and butter. Beat eggs.
Pour into milk.
Stir this mixture into corn.
Bake slowly 40 to 45 minutes at 375\u00b0.
Stir from bottom 3 times.
ix it and butter into corn. Beat eggs well.
Pour
Mix flour and sugar together; stir into corn.
Beat eggs well; add to milk.
Stir eggs, milk and melted butter into corn.
Pour into buttered casserole; bake at 350\u00b0 for 1 hour.
Stir into the corn the flour, salt, sugar and butter.
Add eggs to cream and stir into the corn.
Pour into a buttered 1 1/2-quart shallow pan.
Bake at 325\u00b0 for 45 minutes.
Stir from bottom 3 different times while baking.
Stir into the corn the flour, salt, sugar and butter.
Add well-beaten eggs to milk and stir into the corn.
Place in a 1 1/2-quart shallow pan and bake at 325\u00b0 for 40 to 45 minutes.
Stir from bottom 3 times while cooking.
br>Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker
Combine first 5 ingredients.
Mix milk and eggs.
Mix together both mixtures well.
Pour into 9 x 13-inch baking dish.
Bake slowly 30 minutes in 350\u00b0 oven or until done.
Stir from bottom 3 times while baking.
The stirring is what produces the custard consistency.
Combine the first 3 ingredients.
Combine and add milk and eggs; mix well.
Pour into oblong glass dish.
Bake slowly for 25 to 30 minutes in a 350\u00b0 oven, or until done.
Stir from bottom every 5 minutes.
It may be the intermittent stirring that produces the luscious custardy consistency.
Blend butter, sugar, flour and salt.
Add eggs, beating well. Stir in corn and milk.
Pour ingredients into buttered casserole and bake at 325\u00b0 for 45 minutes.
Stir once when halfway through cooking period.
When done, pudding will be golden brown and a silver knife inserted will come out clean.
Shakertown uses frozen corn, however, canned or fresh corn may be used.
Combine 1 1/2 cups corn, eggs, and next 3 ingredients
br>Then add flour, creamed corn, light cream, & bacon and mix
Use fresh or canned whole corn.
Combine all of the dry ingredients and add the milk.
Add this to the lightly beaten eggs.
Add melted butter and the corn.
Turn into a buttered casserole and bake 30 to 40 minutes at 325\u00b0.
Serves 6.
Mix creamed corn, egg, sugar, flour and nutmeg until blended. Add cream and fold in frozen corn.
Pour into a greased baking dish and dot with the butter and bake at 300\u00b0 until corn pudding is thick, about an hour.
n a bowl; stir in corn, Cheddar cheese, and roasted peppers
Spray crock pot with cooking spray (Pam). Combine all.
Set crock pot to low for 6-8 hours or high for 4 hours.
Serves 8 normal people or 4 corn pudding lovers!
Beat eggs in bowl, then add all other ingredients.
Pour into lasagna pan or casserole and bake for 1 hour at 325\u00b0 or until corn pudding thickens.
Bake at 350\u00b0 for 45 minutes, stirring once after the corn pudding begins to cook.
Preheat oven to 325\u00b0. Put corn in medium bowl. Blend flour, sugar, oleo, salt and pepper. Add to corn. Stir in green chili and cheese. Pour into an 8 x 8 greased casserole dish and bake at least 1 hour. Corn pudding is done when a knife inserted in center comes out clean.
Mix all ingredients; beat well to blend.
Melt 2 tablespoons butter or margarine in casserole dish.
Pour into pudding mixture, reserving just a small amount in dish.
Turn corn pudding into dish.
Bake in hot (375\u00b0) oven for 30 minutes.
Sprinkle flour in eggs and beat thoroughly.
Beat milk in with flour mixture.
Beat everything together and pour into a greased casserole dish.
Bake at 350\u00b0 for 1 hour.
Corn pudding should be kind of firm; test with knife.
Should be like a custard.