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.

— Mary Kate Swain Daniels (Kate)

Additional recipes from The Bateman Clan Cookbook that appeared originally with this one:
Seafood Bisque

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