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Serves 8


  • 1 16-oz can whole kernel corn, drained
    1 16-oz can cream-style corn
    1 teaspoon melted butter
    1 teaspoon salt
    1 teaspoon sugar
    2 teaspoons cornstarch
    5 eggs
    1 cup milk
    1 cup heavy cream
    bread crumbs


  • Preheat oven at 300 degrees.
    Combine the whole and cream corn, butter, salt, and sugar.
    In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
    Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
    Note: bread crumbs may be sprinkled over top of pudding half way during the baking process.
Corn pudding

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