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Aunt Harriet's Corn Pudding Recipe

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This recipe for Aunt Harriet's Corn Pudding, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tilly Mendez
Added: Sunday, March 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 - 15 large ears of fully matured corn or large bag of frozen corn with large kernels (about 1 qt. worth)
1 T. sugar
1 T. flour
1 tsp. salt
1/2 c. melted butter
1 c. light cream

Directions:
Directions:
Preheat oven to 350 degrees. The method for fresh corn is to scrape the ears until you have about 1 quart. Mix corn with flour, sugar, salt, melted butter, and cream. Put into a greased casserole dish and bake for one hour.

Personal Notes:
Personal Notes:
Mine has never come out as firm and solid as the recipe suggests, but it is a very good way - and is a more refined way - to eat garden fresh corn than gnawing it. This dish is all right with any entree - ham or lamb or beef or chicken - and it is quite rich.

 

 

 

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