Squash and Corn Pudding
Squash And Corn Pudding is an moderately easy dinner. Made with 2 c. fresh corn, cut and stew or 1 (no. 303) can cream-style corn, 2 c. summer squash, sliced and steamed with large sliced onion, 1 green pepper, slivered, 1 egg and 1/2 c. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Melt butter in saucepan.
Saute slivered pepper until soft. Add flour and stir until well blended with the butter.
Beat egg and milk together.
Combine with pepper-flour mixture and add sugar, salt and mace.
Fold in corn and drained, mashed squash. Turn into baking dish and bake at 350Β° for 30 minutes.
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