"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Heemstra Sanchez
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can whole kernel corn
1 can cream style corn
1/4 stick butter
3/4 cups warm milk
4 tbsp. flour
3 tsp. sugar
3 well beaten eggs

Directions:
Directions:
Melt butter and milk together. Add this to the two cans of corn. Mix the flour and sugar together and fold into the corn mixture. Fold eggs into the corn mixture. Pour into a greased casserole. Cook for one hour at 350 degrees, until knife inserted in the middle comes out clean.

Preparation Time:
Preparation Time:
not long
Personal Notes:
Personal Notes:
This is a required Thanksgiving/Christmas dish for Linda and Annie Laurie. Creamy and rich.

 

 

 

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