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Corn Pudding Recipe

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

Contributor:  
Contributor:  
Carole Giordano
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup sugar
3 Tbsp all purpose flour
2 tsp baking powder
1 1/2 tsp salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
6 cups corn kernels (6 ears or 4 boxes of frozen corn)

Directions:
Directions:
Combine first 4 ingredients.
Whisk together eggs, whipping cream and butter. Gradually add sugar mixture whisking until smooth; stir in corn. Pour mixture into a lightly greased 13" X 9" baking pan.
Bake at 350 for 45 minutes or until golden brown and set. Let stand for 5 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
65 minutes
Personal Notes:
Personal Notes:
Southwestern Corn Pudding: Stir in 1 (4-5 ounce) can drained, chopped green chilies and 1/4 tsp ground cumin.
Excellent. First made in August 2001.

 

 

 

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