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Corn Pudding

ethnic, vegetables

2 tablespoon cornstarch
6 each eggs
1 tablespoon sugar
1 can cream style corn (#2)
3 cup canned milk
1 single salt, pinch

Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith

Yield: 4 servings

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