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Native American Recipes

Seminole Seafood Corn Pudding



4 large ears corn
3 eggs well beaten
2 tbs melted butter
1 tsp sugar
3/4 cup condensed milk
1-1/2 lb small shrimp, shelled
Salt and pepper to taste

Heat oven to 325F.

Grease well a 1-1/2 quart casserole with butter and sprinkle with cornmeal. Set aside.

Grate the fresh corn into a medium bowl. In a separate bowl beat eggs and fold into the corn. Add melted butter, sugar and condensed milk. Blend well.

Add shrimp, salt and pepper, and blend well. Pour into the prepared casserole and bake in the preheated oven for 1 hour. Serve immediately.  Serves 6.

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