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LOCATION: Recipes >> Vegetables >> Corn Pudding 07

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Corn Pudding

1/4 cup sugar
3 Tablespoons all purpose flour
2 teaspoons baking powder
2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or margarine, melted
6 cups corn kernels (fresh, frozen or canned shoepeg corn)

Combine first 4 ingredients.

Beat eggs with a fork in a large bowl, stir in whipping cream and
butter. Gradually add sugar mixture, stirring until smooth, stir
in corn. Pour into a lightly greased 13x9x2 inch baking dish.

Bake at 350 for 45 min. or until top is deep golden brown and
mixture is set. Let stand 5 minutes.

Yield: 8 servings.

Note: 6 cups frozen whole kernel corn or canned shoepeg corn may be
substituted.

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