"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Corn Pudding, by Marsha Humphries, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 lightly beaten eggs 1 - 12 oz. can whole kernel corn 2 - 17 oz. cans cream-style corn ½ c. sugar 4 tbsp. cornstarch 1½ tsp. seasoned salt ½ tsp. dry mustard 1 tsp. instant minced onion ½ c. milk ½ c. melted butter
Combine corn with eggs. Add remaining ingredients. Pour into greasd 3 quart casserole dish. Bake in 400 degree oven for 1 hour, stirring once.
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