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Pennsylvania Dutch Corn Pudding Recipe

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This recipe for Pennsylvania Dutch Corn Pudding, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Russell
Added: Wednesday, April 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 12 oz cans shoe peg corn
2 1/2 cups milk
3 eggs, beaten
3 T. flour
2 T. sugar
salt and pepper to taste
4 T. melted butter

Directions:
Directions:
Drain shoe peg corn and grind in blender or food processor. Add all ingredients together, mix well. Place in lightly greased two quart casserole. Bake at 375 for 45 minutes. Corn pudding is done when inserted knife comes out clean. Serves 4 to 6.

 

 

 

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