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Baked Corn Pudding Recipe

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This recipe for Baked Corn Pudding, by , is from Lout Family Cookbook 2017, 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!

Contributor:  
Contributor:  
Priscilla Lout-Kandel

Category:
Category:

Ingredients:  
Ingredients:  
2 (10 oz.) pkgs. Frozen Corn- thawed and drained
3 Eggs- well beaten
1 tsp. Onion- grated
1/4 C. unsifted All-purpose Flour
2 tsp. Salt
1/4 tsp. White Pepper
1 tbsp. Sugar
Dash Nutmeg
2 tbsp. Butter or Margarine- melted
2 C. Light Cream
4 oz. Pimientos- drained and coarsely chopped

Directions:
Directions:
Preheat oven to 325. Lightly grease a 1 quart, shallow baking dish.

In large bowl, combine corn, eggs, and onion and mix well.

Separately, combine flour, salt, pepper, sugar, and nutmeg; stir into corn mixture. Add butter, light cream, and pimientos and mix well. Pour into prepared dish. Set dish in pan. Pour hot water to 1" 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. Makes 8 serving.

Personal Notes:
Personal Notes:
In Loving Memory of Mollie Lout.

 

 

 

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