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BAKED CORN PUDDING Recipe

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This recipe for BAKED CORN PUDDING, by , is from A Family Cook, Made with Love!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Gerten

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. (10 oz.ea.) frozen corn, thawed and drained
3 eggs, well beaten
1 t. grated onion (more to taste)
1/4 c. flour
2 t. salt (or to taste)
1/4 t. white pepper
1 T sugar
dash nutmeg
2 T butter, melted
2 c. light cream
l can (4 oz) pimientos, drained and coarsely chopped)

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Directions:
Directions:
Preheat oven to 325 degrees. Lightly grease a 1 1/2 quart, shallow baking dish. In large bowl, combine corn, eggs, and onion; mixing well. Combine flour, salt, pepper, sugar, and nutmeg. Stir into corn mixture. Add butter, cream, and pimientos; mix well. Pour into prepared dish. Set dish in pan. Pour hot water to 1 inch depth around dish. Bake, uncovered 1 hour, or until pudding is firm and knife inserted in center comes out clean. Serve hot. Cut into squares.

Personal Notes:
Personal Notes:
Always a staple at our Thanksgiving dinners!

 

 

 

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