Southern Corn Pudding

A lovely, silky side dish from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  eggs
• 2  cups corn (either canned or frozen)
• 2  tablespoons butter, melted
• 2  cups milk
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon sugar
•  cracker, crushed
•  butter

Directions

1. Preheat oven to 350F and butter a casserole dish.
2. Beat eggs well.
3. Combine with drained corn, melted butter and milk; stir well.
4. Pour into prepared dish; sprinkle with cracker crumbs, dot with butter and bake for 40 minutes.