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Grandma Woodruff's Corn Pudding Recipe

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This recipe for Grandma Woodruff's Corn Pudding, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Niederee
Added: Monday, August 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Take 10 to 12 ears of TENDER corn and cut from cob
Salt (to taste)
1/3 cup Sugar (not to sweet to taste)
2 to 3 eggs (depending on size egg hen lays)
1 pint of half & half
3 Tbsp. melted butter

Directions:
Directions:
Remove corn from cob. Separate eggs. Beat white of the egg in another glass bowl. Beat yolks in small bowl. Salt corn and add sugar , melted butter and beaten egg yolks. Then stir in half and half. Fold in egg whites and cook at 325 degrees for 30 to 45 minutes. It should be brown but not too brown.

Personal Notes:
Personal Notes:
Grandma Woodruff got this receive from a Indian woman and the original recipe said Indian corn. Baking time was only by Grandma's eye, so keep an eye on it. You will need to make sure the corn is cooked and the eggs & sugar are what she called (set up).

 

 

 

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