Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Eggs -- added (16 1/2 oz)
2 tb All-purpose flour 1 c Corn kernels
2 tb Sugar 1 tb Unsalted butter or margarine
1/2 ts Black pepper 1/4 ts Paprika
1/3 c 1% milk, low-fat 2 tb Parsley; minced
1 cn Creamed corn, no salt

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4

Preparation Time: 1:00

1. Preheat the oven to 350 F. Butter a 1 1/2-Qt souffle or round
baking dish; place in the oven. (If doubling this recipe, use a 2
1/2-Qt dish).

2. Meanwhile, in a large bowl, with an electric mixer on high, beat
the eggs, flour, sugar, and pepper until smooth. Stir in the milk,
creamed corn, and corn kernels and pour into the hot dish.

3. Dot with the butter and sprinkle with the paprika. Bake,
uncovered, for 40 mins or until set. Let stand 10 mins, then sprinkle
with chopped parsley. Makes 4 servings.

VARIATION: Tex-Mex Corn Pudding

Prepare as for Amish Corn Pudding, adding with the corn: 1/3 cup
chopped sweet red pepper, 1/4 cup sliced green onions and 2 Tbs
minced fresh cilantro. Substitute 1/4 cup shredded Monterey Jack
cheese with jalapeno peppers for the butter. Makes 4 servings.

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