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Corn Pudding - RLR

Print Recipe
Servings 8 servings

Ingredients
  

  • 10 ears corn kernels removed with milk from cob
  • 5 large eggs
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1/3 cup butter melted
  • 1/4 cup cornmeal
  • 1/4 teaspoon cayenne
  • salt & pepper to taste

Instructions
 

  • Preheat oven to 400°. Grease a 2 quart casserole dish.
  • In a large bowl lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornmeal
  • Stir in corn. Blend well.
  • Pour mixture into prepared casserole. Bake for 1 hour.