- 3 eggs, beaten
- 2 cups cooked corn kernels
- 2 cups milk
- 2 tbspn melted butter
- Salt and pepper to taste
- 1/2 tspn sugar
- Sprinkle of cracker crumbs
- Butter for top
Add the salt, pepper, and sugar, and ix well. Pour into a well-buttered 1-quart casserole dish. Sprinkle with cracker crumbs and dot with butter.
Bake is a slow oven for about 40 minutes until the custard sets, or until a silver knife inserted in the center comes out clean. Serves 4 to 6.
More "Lost" Corn RecipesSunset's Corn Pineapple Muffins (1963)
Deep South Succotash with Bacon (1948)
(Origin - ""Down Home Southern Cooking" by LaMont Burns, first published in 1987 by DoubleDay & Company.)