Recipe of the Week: Corn Pudding
Ingredients: 3 slightly beaten eggs 2 cups cooked or canned whole kernel corn, drained 2 cups milk, scalded 1 Tbsp instant minced onion 1 Tbsp melted butter 1 tsp sugar 1 tsp salt Directions: Combine ingredients and pour into a greased 1½ qt baking dish (or any baking dish that fits into a 4½ quart or larger slow cooking pot). Cover with foil or a lid (but do not use plastic). Set a metal rack or trivet on the bottom of the slow cooking pot. Pour 4 cups of hot water in the pot. Set the baking dish on the …