Corn Pudding

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 cups corn scraped from cob, milk removed
  • 2 eggs, beaten
  • 1/2 cup finely chopped onion or 1 tablespoon chopped chives
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups milk or cream
  • 1 tablespoon butter
  • 6 saltine crackers, crumbled
  • Herb or herb mix, to taste, recipe follows
  • Hancock Shaker Village Herb Mix:
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried summer savory
  • 1/2 tablespoon dried tarragon
  • 1/2 tablespoon dried sage
Directions

Preheat oven to 350 degrees F.

Mix all ingredients together. Pour into greased 1 1/2-quart baking dish and bake for 1 hour.

Hancock Shaker Village Herb Mix:

Mix the herbs together and store in an air-tight jar.

Yield: about 1/2 cup

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    Sourdough and Corn Pudding

    Recipe courtesy of Dave Lieberman