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Corn Pudding (Smith)

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      Title: CORN PUDDING (SMITH)
 Categories: Vegetables
      Yield: 4 Servings
 
      2 tb Cornstarch
      6    Eggs
      1 tb Sugar
      1 cn Cream style corn (#2)
      3 c  Canned milk
           Salt, pinch
 
  Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of
  cream style corn (2-3 ears of fresh corn may be used when available).
  Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat
  together and add to corn mixture. Pour into greased casserole or flat
  pan. Bake in slow (300 degree) oven until consistency of custard,
  50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie
  M. Smith
 
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