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Aunt Lurene's Corn Pudding Recipe

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This recipe for Aunt Lurene's Corn Pudding, by , is from Dungans of the Northern Neck Family Cookbook, 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:  
Virginia Casey

Category:
Category:

Ingredients:  
Ingredients:  
2 cups corn
3 large eggs or 4 small ones well beaten
2 cups warm milk
1 teaspoon sugar
Salt and pepper to taste
Dash nutmeg
Half cup of bread or cracker crumbs
2 tablespoons melted butter

Directions:
Directions:
Grease a 6 cup casserole dish. In a large bowl combine the corn, eggs, milk, sugar, salt, pepper and nutmeg. Pour into dish. Combine crumbs and melted butter, tossing well. Sprinkle over the corn mixture. Bake in a 300 degree oven for 35 to 40 minutes or until firm.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Aunt Lurene would cut the corn off the cob and then take a spoon and rake over the cob to get (as she called it) the corn milk. Sometimes she would slightly mash to corn to make it like creamed corn.

 

 

 

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