Country Corn Pudding

1 can sweet corn, drained
1 can creamed corn
8 tbsp. butter, halved
1 tsp. salt
2 cup 1/2 & 1/2
4 eggs
1 package from box of Butter Townhouse crackers, crushed

Melt 4 tbsp of the butter and whisk it in with the 1/2 & 1/2, eggs and salt.  Add drained corn and cream corn, whisking gently to combine.  Place into a 3 qt. baking dish that has been buttered.  Melt the remaining 4 tbsp of butter and mix together with the crackers.  Sprinkle cracker mixture on top of custard mixture, then bake at 350 degrees for 1.5 hours.  Remove from oven and let rest for 15 minutes before serving so custard sets.  Enjoy!

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