AuthorRetroRuth
From Newspaper Clipping, 1965
Tested Recipe!
[cooked-sharing]
4 eggs
2 heaping tablespoons flour
¼ cup sugar
1 stick butter
1 ½ cups milk
½ green bell pepper
3 tbsp chopped pimiento
1 tsp salt
6 ears white corn
1
Cut the kernels from the corn and then scrape all the milk and pulp into the bowl. Or: Open can and pour into a bowl. Add beaten egg yolks, milk, sugar, salt, bell pepper pimiento, flour, melted butter, and mix well.
2
Fold in the well-beaten egg whites. Bake at 325 degrees in a buttered casserole for 1 hour or until pudding is set.
Ingredients
4 eggs
2 heaping tablespoons flour
¼ cup sugar
1 stick butter
1 ½ cups milk
½ green bell pepper
3 tbsp chopped pimiento
1 tsp salt
6 ears white corn
Directions
1
Cut the kernels from the corn and then scrape all the milk and pulp into the bowl. Or: Open can and pour into a bowl. Add beaten egg yolks, milk, sugar, salt, bell pepper pimiento, flour, melted butter, and mix well.
2
Fold in the well-beaten egg whites. Bake at 325 degrees in a buttered casserole for 1 hour or until pudding is set.
