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Baked Corn Pudding


  • 3 (17-oz.) cans whole kernel corn, drained
  • 3 cups milk
  • 4 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 Tablespoons sugar
  • 1 stick butter


Combine all ingredients except butter.

Place in a well-greased shallow baking dish. Dot butter on top.

Bake at 375° for  30-35 minutes. Serve hot.



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