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Corn Pudding

Corn Pudding

  • 2 cups fresh corn - cut from cob or, when not in season, use whole kernel canned or frozen corn.
  • 2 tsp. sugar
  • 1-1/2 tsp. salt
  • 1/8 tsp. pepper
  • 3 eggs - slightly beaten
  • 2 cups milk
  • 2 T. butter
Preparation -
Mix all the ingredients together, the except milk & butter. Mix the milk and butter together and heat the mixture just until the butter melts. Add this to the corn mixture. Pour into a greased 1 quart casserole and bake at 350º for one hour or until a knife inserted in the center comes out clean.

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