A Year-Round Guide to Franklin and Nantahala

4 cups corn, drained 3 tablespoons flour 2 tablespoons sugar 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons green pepper, chopped 2 eggs 2 cups milk ½ cup butter or

Madison County Championship Rodeo

4 cups corn, drained 3 tablespoons flour 2 tablespoons sugar 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons green pepper, chopped 2 eggs 2 cups milk ½ cup butter or

Rosemary and Goat Cheese Strata

4 cups corn, drained 3 tablespoons flour 2 tablespoons sugar 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons green pepper, chopped 2 eggs 2 cups milk ½ cup butter or

Corn Pudding

4 cups corn, drained
3 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons green pepper, chopped
2 eggs
2 cups milk
½ cup butter or margarine

Mix corn, flour, sugar, seasonings, and green pepper. Beat eggs until light. Add to corn mixture. Add milk. Melt butter in 2-quart casserole as you preheat oven to 350°. Tilt casserole dish to coat sides with butter. Stir in corn mixture. Bake for 1 hour or until firm in center.


Note: The Bateman Clan Cookbook is no longer in print.

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This story was published on Feb 28, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.