NVDAILY.COM | Reader Recipes

Posted December 12, 2013 | comments Leave a comment

Corn Pudding

12 oz. can cream style corn
2 (17 oz.) cans whole kernel corn
5 lightly beaten eggs
½ c. sugar
4 T. cornstarch
½ c. milk
½ c. melted butter
½ tsp. vanilla.

Mix ingredients together and pour into as 3 qt. casserole. Bake for 1 hour at 400 degrees, stirring once.

Fay Sonner
Strasburg


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