Corn pudding and corn casserole recipes

We did 2 recipes today for a great side dish.

Corn casserole


Ingredients:

2 cans creamed corn
1 egg
1 sleeve Ritz crackers
milk, approximately 3/4 cup
Butter or margarine to dot top
sugar, 2 teaspooons
Salt, pepper (liberally sprinkled)


(I added about 10 chopped jalapeno slices, and 2 slices cheddar jack cheese, and
1 can of whole kernal corn instead of creamed)



Directions:

Preheat oven to 350-375 degrees.

Grease a casserole dish.

Mix corn, eggs, milk, salt, pepper and sugar. Mix in 3/4 sleeve of crackers, crushed.

Pour into a greased casserole dish.

Top with remaining crackers and dot with butter. Sprinkle with a little salt and pepper.

Bake for 40 minutes, checking for burning at 15 minutes. You may have to cover with some foil to prevent crackers fromn gettng burnt. It's done when the egg inside is done.






Corn Pudding

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

DIRECTIONS
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.