Corn Pudding
(yield; 25)
temp: 300 degrees f
time: 1 hour
1/3 c. milk, nonfat dry
1/2 qt. water/ warm
5/8 gal. corn, canned, cream style
1 t. sugar, granulated
1-1/8 t. salt
1/8 tsp. pepper, black
6 eggs, whole, slightly beaten
5/8 qt. bread, soft, broken
procedure
1. reconstitute milk. heat to just below boiling. do not boil.
2. add corn, sugar and seasonings; mix thoroughly,
3. heat mixture slowly to simmering, stirring frequently. remove from heat.
4. combine eggs and bread. add slowly to heated corn mixture, stirring constantly.
5. pour about 1-1/8 qt. mixture into each well-greased pan. bake 1 hour or until firm.
note: other types of milk may be used.
Source: KJFSC