Corn Pudding

Corn Pudding

(Yields 9 Servings)

4 Eggs

1 Cup Milk

1 Can (15 oz.) Cream Style Corn

½ Cup Sugar

5 Slices Day Old Bread, Crusts removed

1 Tablespoon Butter or Margarine, Softened

  1. In a large bowl, beat the eggs and milk ; Add Corn and Sugar and mix well
  2. Cut bread into ½ inch cubes and place in a greased 9 inch square baking dish;  Pour egg mixture over bread and dot with butter
  3. Bake uncovered at 350 for 50-60 minutes.

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