"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Corn Pudding Recipe

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

Contributor:  
Contributor:  
Nina Hebbard
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. butter
1 T. all-purpose flour
1/2 c. evaporated milk
2 large eggs, lightly beaten
1/2 c. sugar
1 1/2 tsp. baking powder
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained

Directions:
Directions:
Melt butter in large skillet over medium heat; add flour, whisking until smooth. Cook 1 minute, whisking constantly. Gradually add milk, eggs, sugar, and baking powder, stirring until well blended. Stir in corn; pour mixture into a lightly greased 1 1/2 quart casserole dish. Bake at 350 degrees for 40 minutes or until knife inserted in the center comes out clean.

 

 

 

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