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 Cowboy
Corn Puddin’
This hearty and tasty Dutch Oven recipe is from Ed Keenan,
author & cowboy poet
Ingredients:
2 c fresh,
frozen or whole canned corn
1 c milk or canned-equivalent
˝ c sugar
2 Tbsp. flour
2 eggs beaten
1/3 stick melted butter
Salt and black pepper to taste
Preparation:
Melt butter in a
qt. casserole dish.
Add milk & corn to melted butter
(drain the corn if canned).
Beat eggs & add to mixed sugar & flour.
Add salt & pepper to taste.
Bake in Dutch oven on a trivet, (or any oven without the trivet).
Approx. 375 degrees until set. About 45 minutes.
Slice & spoon serve
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 Ed
Keenan, cowboy poet and author of Cow Chip
Poetry--Lies, Lingo & Lore, writes nature and
birding articles, historic vignettes, Dutch Oven
Cooking recipes and poetry. For more about Ed,
click here. |
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