"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 The Garcia Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marguerite Garcia

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, slightly beaten
cup butter, melted
1 small onion, chopped
1 green bell pepper, chopped
1 (17 ox) can cream-style corn
1 (17 oz) can whole-kernel corn, undrained
1 (8 1/2 oz) package Jiffy cornbread mix

Directions:
Directions:
Combine first 7 ingredients; stir well. Pour intoa shallow 2 quart casserole at 350 for 1 hour or until set.

*** I always double this recipe and cook in a 9x13 because it always goes quickly. Bake about the same amount of time, check by inserting a toothpick ***

 

 

 

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