Don’t substitute another type of corn for the shoe peg corn or the recipe won’t turn out as well.

Best Corn Pudding

6 eggs
1 pint whipping cream
1 pint Half & Half
1/3 cup sugar
1 teaspoon salt
2 cans Green Giant Shoe Peg corn, drained

Blend all ingredients except corn. Heat oven to 350 degrees. Put drained corn in the bottom of a shallow glass (Pyrex) baking dish. Gently pour custard mixture over top.

Bake at 350 degrees for 10 minutes and lower oven temperature to 325 degrees. Continue baking 30-40 minutes. Taking care not to overbake.

This entry was posted on Monday, June 26th, 2006 at 1:44 pm and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.