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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Corn Pudding
Vegetables & Side Dishes
Contributed by: Christy Hunley
  • 5 eggs
  • 1?3 cup butter, melted
  • 1?4 cup sugar
  • 1?2 cup milk
  • 4 TBS corn starch
  • 1 (15.25-oz.) can whole kernel corn
  • 2 (14.75-oz.) can cream-style corn
Preheat oven to 400 degrees. Grease a 2-quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar and milk. Whisk in cornstarch. Stir in all the corn. Pour mixture into prepared casserole dish. Bake for 1 hour.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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