Squash And Corn Pudding

10 ingredients
5 steps

Ingredients

  • 2 c. fresh corn, cut and stew or 1 (No. 303) can cream-style corn
  • 2 c. summer squash, sliced and steamed with large sliced onion
  • 1 green pepper, slivered
  • 1 egg
  • 1/2 c. milk
  • 2 Tbsp. butter
  • 1/4 c. flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • pinch of mace

Directions

  1. 1
    Melt butter in saucepan.
  2. 2
    Saute slivered pepper until soft. Add flour and stir until well blended with the butter.
  3. 3
    Beat egg and milk together.
  4. 4
    Combine with pepper-flour mixture and add sugar, salt and mace.
  5. 5
    Fold in corn and drained, mashed squash. Turn into baking dish and bake at 350° for 30 minutes.

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