Recipe: Corn Pudding (with cornmeal)

Hi Sheila,

Here's the closest recipe I could find. It doesn't call for flour but maybe it will be a good substitute.

Corn Pudding
Source: Cookbook USA

1 (1 lb 4 oz) can (2 1/2 cups) whole kernel corn
1 (1 lb 4 oz) can (2 1/2 cups) cream style corn
1/2 cup cornmeal
1/2 stick (1/4 cup) butter or margarine
2 eggs, beaten
1 cup milk
Salt and pepper to taste

Mix all together and put in a buttered casserole.
Bake at 350 degrees for about 40 minutes.
Pudding should be lightly brown and firm in middle.

Happy Cooking!

Betsy
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