"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Corn Pudding 2 Recipe

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This recipe for Corn Pudding 2, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 - 12 oz. cans whole kernel yellow corn, drained
6 tbsps. butter
2 tbsps. sugar
2 tbsps. all-purpose flour
1/2 cup light cream
4 eggs, well-beaten
1 1/2 tsps. baking powder
2 tbsps. butter, melted
2 tbsps. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg

Directions:
Directions:
Heat butter with sugar in a saucepan until butter is melted. Stir in flour until well-blended. Remove from heat. Gradually stir in cream. Add eggs, then baking powder. Mix well.

Stir above mixture into corn. Pour into small casserole or souffle dish. Bake at 350 degrees for 30 minutes. When done (lightly browned around the edges), spread top with melted butter. Sprinkle with brown sugar, cinnamon, and nutmeg mixture. Return to the oven for 5 minutes.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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