Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :1:15
Categories : Soul Food Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
corn oil
2 large eggs
1 can evaporated milk -- 6 ounce can
1/4 cup sugar
1 tablespoon cornstarch
1 16oz can creamed corn
1 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 tablespoon unsalted butter
or margarine
1) Lightly grease a 7 by 7 inch baking dish with corn oil. Preheat the
oven to 350°F.
2) Beat the eggs and evaporated milk in a small bowl until blended. Stir
the sugar and cornstarch together in a small bowl and add them slowly to the
egg mixture, beating constantly, until blended. Fold in the corn, salt, and
pepper. Pour the mixture into the greased baking dish and dot with the
butter.
3) Bake until the pudding is set and golden brown on top, about 1 hour.
Serve hot from the dish.
