Corn Pudding |
| Name: |
Michael Rodriguez |
| Base: |
Ft.. Meade |
| Recipe: |
1 (16 oz) can cream style corn
3 Tbsp. flour
1 cup milk, slightly heated
3 Tbsp. margarine, melted
1 Tbsp. sugar
1/2 tsp. salt
Dash of pepper
2 eggs, lightly beaten
Combine corn and flour. Add remaining ingredients, ending with eggs. Mix well. Pour into a 2 quart casserole dish sprayed with Pam. Bake at 350 degrees for 45 to 60 minutes. |
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