Recipe: Grandma Lele's Corn Pudding (using Ritz crackers)

GRANDMA LELE'S CORN PUDDING
From: Terry
Makes 6 servings

This is a recipe for a corn dish that my grandmother always made at the holidays. It's always been a favorite in my family, and now is my daughter's favorite as well.

3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
Dash ground black pepper
3/4 cup milk (skim milk can be substituted) - heat in microwave 30 seconds to warm slightly
1 tablespoon sugar
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn
1/4 cup chopped onion (optional)
3 eggs, well beaten (or egg substitute to equal 3 eggs)
1 cup crushed Ritz crackers

Terry's Notes:
- I never add the onion and we like it fine.
- I usually double the recipe and use a 9x13 inch baking pan

Heat oven to 350 degrees G. Grease or spray vegetable cooking spray on an 8 or 9-inch pan or casserole dish.

In a small dish, mix together flour, sugar, salt and pepper; set aside.

In a saucepan, melt butter or margarine. Remove from heat and add the flour mixture. Whisk until well mixed. Slowly add the milk, whisking or stirring rapidly to avoid lumps. Cook until it just comes to a boil, stirring constantly, then reduce heat and stir until it thickens.

Stir in both cans of corn and the chopped onion if being used, mix well. Thoroughly blend in eggs. Pour mixture into the prepared pan or casserole. Sprinkle crushed Ritz crackers over the top.

Bake, uncovered, for 90 minutes. When done, knife inserted in center should come out clean.

Enjoy!
Terry