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Pumpkin Corn Pudding


  • 2-1/2 cups corn, fresh or frozen
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1-1/2 cups whole milk
  • 1 cup pumpkin puree
  • 3 tablespoons melted butter
  • ½ teaspoon nutmeg


Lynn’s Paradise Café, Louisville, Kentucky, January 1999

Place corn in 1-1/2 quart casserole. Sprinkle sugar and salt on corn and mix.

Mix eggs, milk, pumpkin and melted butter until smooth. Pour the mixture over the corn and mix well. Sprinkle with nutmeg.

Place the casserole in a pan of hot water and put in 350 oven. Cook 35-40 minutes until knife inserted in center comes out clean.

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