Corn Pudding

"Got this recipe from the December/January 2005 Taste of Home magazine. You can use frozen corn instead of canned, and you can play with the amount of sugar, salt & pepper to customize its taste."
 
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Ready In:
55mins
Ingredients:
9
Serves:
8-10
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ingredients

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directions

  • In a bowl, combine the sugar and flour.
  • Whisk in the eggs, milk, butter, salt and pepper.
  • Stir in the corn and cream-style corn.
  • Pour into a greased 1-1/2 quart baking dish.
  • Bake uncovered at 350 for 45-50 minutes, or until a knife inserted near the center comes out clean.

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RECIPE SUBMITTED BY

<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>
 
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