Corn and Egg Gravy Recipe

Ingredients

2 (14 ounce) cans egg noodles

2 (5 ounce) can cream-style corn

3 tablespoons butter

1 cup white sugar

3 cups warm water

2 tablespoons olive oil

8 slices white bread, cut into thin strips

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Place the egg noodles in a large bowl, under boiling water, until soft and pulled into noodles. Drain and set aside.

In a large saucepan, mix cream-style corn with butter and sugar. Stirring constantly, bring up the heat to medium. Place the corn mixture in a medium saucepan over low heat. Hold the pan in place while cooking noodles.

Meanwhile, bring 2-1/2 cups vegetable oil and 2-1/2 cups water to a boil in a small saucepan. Ladle the noodles into a medium bowl while they cook. Drizzle the vegetable oil mixture over the cream-style corn noodles and spoon cream-style corn onto those. Pick up bread and immediately spoon cream-style corn to the remaining noodles.

Bake at 350 degrees F (175 degrees C) for 1 hour or until pasta is firm.

Comments

creppe writes:

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I used this recipe without change in taste. It was pretty good but I would recommend using white instead of dark rum. I used 9/1/1 crushed red peppercorn flakes instead of half and 11/ pound crushed Graham cracker. I did the 5 seconds in the blender Then looked at the dough and it looked ok but it wasn't deep fried. I would suggest freezing the dough and working with the GLUE final measure while chilling.

Corn and Egg Gravy Recipe

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