Friday, November 18, 2011

Corn Custard from Julie Cantrell

5 or 6 ears of corn
1 Tbl flour
2 tsp sugar
2 cups of milk
2 eggs, beaten

2 Tbl butter

Grate the corn.
Add the dry ingredients.
Add the milk and beaten eggs.
Bake in a buttered casserole at 275 for 45 minutes.

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