Yield: 5 Servings
Categories: Breakfast, Vegetables, Desserts
1 cn Cream-style corn 1/2 c Sugar 1 c Milk 2 Eggs 1 ts Vanilla 1 tb Butter (optional) In a large, oven-proof mixing bowl, combine all ingredients except butter; beat well together. Top with butter if desired. Bake at 350-f 35 min, or until set. Note: I would advise _NOT_ trying this in the microwave; I have attempted an MW method, and the mixture did not set. Variations: Before baking, stir in a heaping tablespoon of raisins, currants, or berries. For the last ten minutes of baking, top with fine graham wafer or cornflake crumbs. For a delicious and hearty breakfast, place banana slices in the bottom of a soup bowl, and spoon leftover pudding over top. Microwave until heated through; add a little milk if desired. The pudding will keep in the refrigerator for at least a week.