"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Davis
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15oz.) whole kernel yellow corn drained
1 can (15oz.) cream-style yellow corn
2 eggs beaten
2 tbsp. sugar
dash of salt
1 tsp. vanilla
butter

Directions:
Directions:
Preheat oven 350. Combine all ingredients in a medium bowl; mix well. Pour into shallow buttered 1-1/2 quart casserole. Bake for 45-50 minutes or until firm. Ten minutes before done, lightly sprinkle corn with additional sugar to give casserole a nice brown top. For variation use 2 cans (15oz.) of cream style corn.

 

 

 

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