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Corn Pudding


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  • 1 egg
  • 3 tablespoons melted margarine
  • 3 tablespoons sugar
  • 1 can cream style corn
  • 3/4 teaspoon cornstarch
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract



Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a small baking dish; set aside.

Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture.

Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

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