Freshly sliced squash, pickled with the old fashioned bread and butter flavor.

Corn and Pickled Squash Pudding

• 3 1/2 c. milk
• 1 c. yellow corn meal
• 4 Tbsp. sugar
• 1 tsp. salt
• 3 large eggs
• 1/2 tsp. vanilla extract
• 1 tsp. baking powder
• 1 small (8.25 oz.) can whole kernel corn, undrained
• 1/2 c. Stripling's Squash Pickles, well-drained and diced*
• 5 Tbsp. butter, softened

Directions:

Preheat oven to 300 degrees. Boil milk in saucepan. Using whisk and avoiding scalding of milk, add in corn meal, sugar, and salt. Simmer on medium heat for another 4-6 minutes, stirring frequently. Take pan off stove. Add beaten eggs, vanilla, baking powder, corn (undrained), Stripling's Squash Pickles, and 2 of the tablespoons of butter. Pour into baking dish, placing remainder of butter in goblets across top. Bake 20-25 minutes or until top is golden brown. Serve hot! *1 (16 ounce) jar of Stripling's Squash Pickles will meet the recipe requirement and leave a nice amount remaining for other snacking or other uses!