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“I hesitated to enter this recipe, because its just not as good if you use store-bought creamed corn. I use what I freeze each year and its creamed on a metal corn creamer that you can buy from most seed catalogs. Before the creamer my grandmother just used a sharp knife and slit the corn kernel, and scraped the inside out.”
READY IN:
1hr 20mins
SERVES:
12
YIELD:
1 pudding
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix corn, eggs, salt, sugar, pepper, milk and flour.
  2. Melt butter in 9x13 pan by putting in preheated oven for a couple minutes.
  3. Pour butter in mixture and stir.
  4. Pour back in buttered baking dish.
  5. Bake at 350° for 50 minutes.
  6. Also you can add 1/2 chopped sweet green or hot chili peppers.

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