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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cindy Allen’s Traditional Virginia Corn Pudding Recipe

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This recipe for Cindy Allen’s Traditional Virginia Corn Pudding is from The Bezy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

3 eggs
2 T. flour
1 t. salt
1 ½ cup corn, drained (1 medium size can)
1 pint milk
1 T. sugar
2 T. butter, melted
Dash of vanilla extract
Directions:
Directions:
Mix eggs and flour together until smooth, then add milk and melted butter. Add the rest of the ingredients and mix. Bake in well-greased baking pan or casserole at 325-350 degrees for 45 minutes to one hour.

 

 

 

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