Title: Corn Pudding #2
Categories: Vegetable
Yield: 6 Servings

3		Eggs -- slightly beaten
2	c	Cooked or canned whole
		Kernel corn -- drained
2	c	Milk -- scalded
1	tb	Minced onions
1	tb	Melted butter
1	ts	Sugar
1	ts	Salt

Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart baking dish fits into 4 1/2 quart or larger slow-cooking pot.) Cover with foil or lid (do not use plastic). Set metal rack or trivet in bottom of slow-cooking pot. Pour 4 cups

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