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Show Season jS IVSsS 3y Lillm Stuckey ' SUSIE'S FLORIDA CORN PUDDING No other vegetable tops Florida sweei corn in popularity popu-larity on the American dinner din-ner table. While more sweet corn is eaten "on-the-cob." don't, overlook fresh corn as an ingredient. In recipes like this corn pudding, 'he fresh kernels are incomoaraDle for flavor and snapping crisp texture. SUSIE'S CORN PUDDING 4 ears fresh Florida corn 2 eggs 3 tablespoons sugar Va teaspoon salt 116 teaspoon ground black pepper 23 cup milk 2 tablespoons butter or margarine, melted Remove husks arid silks from corn; cut kernels from cobs (makes about 2-23 cups). In a medium bowl lightly beat eggs. Stir i.i corn and remaining, ingredients. ingre-dients. Pour into a greased 1-quart casserole. Stand in a larger pan. Pour hot water into larger pan to come half way up the sides of the casserole. cas-serole. Bake in a preheated slow oven (325F.) until a knife inserted into center comes out clean, about 1 hour. YIELD: 4 to 6 portions. |