"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Corn Pudding Recipe

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

Contributor:  
Contributor:  
Mary Siegel
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Niblets corn, drained; or 2 packages (10-oz) frozen corn, drained
3 eggs, well beaten
1 teaspoon onion, grated
1/4 cup flour
2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
dash nutmeg
2 tablespoons butter
2 cups light cream

Directions:
Directions:
Preheat oven to 325. Lightly grease a 1-1/2 quart shallow baking dish. In large bowl, combine corn, eggs and onion; mix well. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter and cream; mix well. Pour into prepared dish. Set dish into larger pan - pour hot water to 1-inch depth around dish. Bake uncovered 1 hour until pudding is firm and knife inserted in center comes out clean. Serve hot - cut into squares.

Number Of Servings:
Number Of Servings:
8

 

 

 

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