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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