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Corn Pudding II

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READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix cornstarch with 2T water to make a smooth paste.
  2. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available).
  3. Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. Beat together and add to corn mixture.
  4. Pour into greased casserole or flat pan.
  5. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted.

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