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Mrs. Riney Corn Pudding Recipe

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This recipe for Mrs. Riney Corn Pudding, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Thursday, February 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c grated fresh corn or canned style cream corn. I think whole kernel is about as well.
3 eggs beaten well.
3 T flour
3 T sugar
1 t salt
dash of pepper
1 1/2 c rich milk (I use just 1 cup)
1 T melted butter ( I use 2 or 3)

Directions:
Directions:
Add eggs to corn. Mix sugar, flour, slat and pepper together. Add milk, gradually beating until smooth. Add melted butter or margarine. Combine with corn and eggs and pour into a greased casserole dish. Set in a pan of hot water and bake in a moderate oven 350 for 1 hour.

I add 2 T grated onion and some red or green peppers (pimentos) if I have them. Open oven door when done and let cool slowly.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
From the Riney/Bennett Cookbook.

 

 

 

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