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Best Ever Corn Pudding Recipe

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

Contributor:  
Contributor:  
Carol Lewis Foster
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 drained 12 oz cans of yellow kernel corn
6 T. butter
2 T. sugar
2 T. flour
1/2 c. light cream
4 eggs, beaten
11/2 tsp. baking powder
2 T. brown sugar
1/4 tsp. cinnamon
2 T. butter, melted

Directions:
Directions:
Melt 6 T. butter with sugar in a saucepan. Stir in flour and cook until bubbly; remove from heat. Add the cream gradually. Stir in eggs and baking powder and mix well. Mix in corn.
Spoon into a buttered 11/2 quart baking dish. Bake at 350 for 45 minutes or until a knife inserted in the center comes out clean.
Mix brown sugar and cinnamon in a small bowl. Drizzle 2 T. melted butter over the pudding and sprinkle the brown sugar mixture. Bake for 5 minutes longer.
You make substitute 6 ears of fresh corn for the canned corn if you prefer.

Personal Notes:
Personal Notes:
The topping of butter, brown sugar and cinnamon is the secret step in this delicious corn pudding.

 

 

 

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