Teal lake corn pudding recipe
Teal Lake Corn Pudding recipe
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- One 1-pound can cream-style corn
- 4 Tablespoons sugar
- 3 Tablespoons flour
- 2 eggs
- 1-1/2 cups milk
- Salt and pepper to taste
- 1 cup saltine crackers crumbs
- 1/2 cup green pepper, chopped
- 1/2 cup chopped red pepper or pimento
This recipe came to the northwoods with “Mama” (Virginia Ross) in 1921 from her Kentucky home. It has been served at Ross’ Teal Lake Lodge on BBQ ribs night ever since.…Prudence Ross
Mix corn, sugar, flour, eggs, milk, and seasonings thoroughly in a 9 x 13-inch pan. Sprinkle cracker crumbs, green pepper, and red pepper/pimento over surface. Bake at least 2 hours in 275-degree oven (never more than 300 degrees). No, you can’t hurry it! Test with knife to see if it comes out clean.
Serves: 12. This recipe can be easily doubled to serve 24.
Reference: Teal lake corn pudding recipe
Recipe type: xarchivex
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