The following recipe for a simple Alabama corn pudding is from SurvivalBlog reader Miss Amy. She says: “With our summer corn nearing harvest nearing, I wanted to share this recipe. This recipe is best with freshly-harvested corn but frozen corn will do.”
Ingredients
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2 eggs, beaten
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1/2 cup granulated sugar
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2 Tablespoons of flour
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1/3 stick of real butter, melted
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1 cup milk
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2 cups of corn off the cob
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Salt and pepper, to taste.
Directions
- Preheat your oven to 375 degrees F.
- In a large mixing bowl, beat the eggs.
- Mix in the sugar.
- Mix in the flour.
- In a small saucepan, melt the butter.
- To the egg mixture, add milk, corn, salt, pepper, and melted butter.
- Mix it all, briefly.
- Pour the combined mixture into a small (1-quart) casserole dish.
- Bake at 375 degrees F. until the pudding has set — about 45 minutes.
SERVING
Remove the pudding from the oven and serve it while it is still warm.
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Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!