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Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Robinson - Arlington Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups fresh Corn cut from cob (I prefer white corn; yellow corn is very good too.)
1/4 cup all-purpose Flour (6 ears of corn yield 3 cups)
1 teaspoon Salt (or use equal amounts of frozen corn)
2 cups whole Milk
2 Eggs – beaten
4 TBL. melted Butter

Directions:
Directions:
Stir corn, flour, and salt in mixing bowl until corn is coated with flour evenly. Combine remaining ingredients, milk, eggs, and butter in electric blender until well blended. I turn it on “Whip” for about 30 seconds. Pour liquid mixture into corn and stir with wooden spoon until evenly mixed about l minute.

Pour mixture into a lightly greased 2 qt. casserole. Bake at 350 degrees for 60 minutes. Serve hot from oven.

NOTE: When doubling this recipe, use a 3 qt., 9 x 13 inch size baking dish. Baking time is the

 

 

 

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