Recipe of the Week: Corn Pudding


  • 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


  1. 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).
  2. Cover with foil or a lid (but do not use plastic).
  3. Set a metal rack or trivet on the bottom of the slow cooking pot. Pour 4 cups of hot water in the pot.
  4. Set the baking dish on the rack in the hot water.
  5. Cover pot and cook on high for 2 to 2½ hours or until done.

Makes 6 servings.

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