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Corn Pudding


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  • 2 cans (17 ounces each) whole-kernel corn, not drained
  • 1 can (16-1/2 ounces) cream-style corn
  • 1 sleeve saltine crackers, crushed
  • 2 drops vanilla extract
  • 1/4 cup firmly packed brown sugar
  • 6 eggs, well beaten
  • Dash of pepper
  • Dash of ground cinnamon or nutmeg (optional)



Step 1

Preheat the oven to 350 degrees F.
Coat a 2-1/2-quart casserole dish with cooking spray.

In a large bowl, combine all the ingredients; mix well.
Place mixture in prepared dish, and bake for about 1 hour, or until golden and set.


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