This recipe for Corn Pudding, by Marsha Coggins, is from The Greene Family CookBook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs 1 c milk 1 can cream-style corn 1/2 c sugar 5 slices bread - remove crust and cut into cubes 1 T butter
In a bowl beat eggs and milk- add corn and sugar. Place bread cubes in a greased 9 in square baking dish. Pour egg mixture over bread. Dot with butter. Bake uncovered at 350 for 50 -60 minutes or until set
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