Quote Originally Posted by Edwina's Secretary
My two favorites. I always hope for leftovers as they are soooo good reheated...

Indiana Sweet Corn Pudding
1 stick unsalted butter, softened
1/2 cup sugar
7 large eggs
4 cans creamed corn
1 cup flour
2 teaspoons each baking powder, kosher salt, ground pepper
6 ears uncooked corn, kernels removed (I use a big bag of frozen corn)
6 green onions, split lengthwise, thinly sliced

Heat oven to 350 degrees. Cream butter & sugar in bowl with electric beater. Beat in eggs, one at a time, until smooth. Add creamed corn, flour baking powder, salt, pepper. Mix. Stir in corn and green onions. Pour into two greased 8-inch square baking dishes or one 13x9 inch baking dish.

Bake until golden brown and toothpick inserted in center comes out clean...about 1 hour, 10 minutes.

Scalloped Pineapple
6 slices of white bread cubed (I use french bread)
1/2 cup milk
2 eggs
1 cup sugar
1/2 cup butter
2 and 1/2 cups pineapple chunks

Soake the cubed bread in the milk & set aside. Cream eggs, sugar & butter well. Add to bread mixture. Stir in pineapple. Put in greased casserole and bake at 325 for 45-50 minutes.

Finally....invite me over for dinner....
Oh i have to save these along with some others , I dont cook ,but I get my sister to do it..lol..yum,yum..