Cowboy Corn Puddin’
A bunkhouse favorite, this tasty recipe is from Ed Keenan,
Author of Nature and the Southwest

Ingredients:
2 c fresh, frozen or whole canned corn
1 c milk or canned-equivalent
½ c sugar
2 Tbsp. flour
2 eggs beaten
1/3 stick melted butter
Salt and black pepper to taste

Preparation:
Melt butter in a qt. casserole dish.
Add milk & corn to melted butter
(drain the corn if canned).
Beat eggs & add to mixed sugar & flour.
Add salt & pepper to taste.
Bake in Dutch oven on a trivet, (or any oven without the trivet).
Approx. 375 degrees until set. About 45 minutes.
Slice & spoon serve

COW CHIP/COWBOY POETRY: For a poem, click here.
Cow Chip Poetry - Lies, Lingo and Lore by Southwest Cowboy Poet, Ed Keenan. This is an entertaining collection of cowboy poetry with an extensive 'Glossary of Cowboy Lingo'. Great gift - perfect for trail rides, cookouts, campouts. Contact Arroyo Press, (888) 784-8282, PO Box 1028, Vista CA, 92085. For more about Ed Keenan, click here.