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Corn Pudding

  • Serves 6.


  • 3 Tbsps butter
  • 3 Tbsps flour
  • 2 Tbsps sugar
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1-1/4 C half-and-half
  • 2 C frozen corn
  • 2 eggs, well-beaten


Preheat oven to 375 degrees. Melt butter in a saucepan; stir in flour, sugar, salt, and pepper. Slowly add half-and-half and stir in corn. Fold in beaten eggs. Pour into well-buttered, 1-quart casserole. Set in larger pan filled halfway with hot water. Bake for 15 minutes, then lower oven to 350 degrees. Continue baking for 40 to 50 minutes, or until a knife inserted into the center of the pudding comes out clean.

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