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Corn Custad Pudding


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  • 2 c frozen loose-pack whole kernel corn
  • 2 c. milk or dairy half-n-half
  • 2 T. melted butter
  • 1 T. sugar
  • 1 t. salt
  • 1/8 t. white pepper
  • 3 eggs, beaten


Servings 4
Preparation time 5mins
Cooking time 50mins


Step 1

Add corn, milk, butter, sugar, salt and pepper to eggs; stir to combine well. Turn into a well-greased 1 1/2 qt casserole. Place in pan of hot water; bake in moderate over (350) for 45 minutes, or until pudding is set.

Note: You can substitute 1 (1 lb) can cream style corn for frozen whole kernel corn, but use 1 c. milk or dairy half-and-half instead of 2 c.

Can also add grated sharp cheese, finely chopped cooked ham, or chopped mushrooms for variety.


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