Corn Custard Pudding
Corn Custard Pudding is an moderately easy dinner. Made with 1/3 c. finely chopped onion, 1 tbsp. butter or margarine, 1 (17 oz.) can whole kernel corn, 3 slightly beaten eggs and 1 1/2 c. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a small saucepan, cook onion in butter until tender, but not brown.
Drain corn.
In a bowl, combine eggs, corn, milk, sugar and 1 teaspoon salt.
Add the onion mixture.
Turn into an 8 x 1 1/2-inch round baking dish.
Place in a large baking pan. Place on oven rack.
Pour boiling water into large baking pan to a depth of 1-inch; bake, uncovered, in a 350Β° oven for 25 to 30 minutes or until a knife inserted near center comes out clean. Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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