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Thanksgiving Corn Pudding

Thanksgiving Corn Puddingcornpudding.jpg

5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 oz. ) whole kernel corn
2 (14.75 oz) cans cream style corn
Preheat oven to 400 degrees. Grease a 2 quart casserole.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.  Bake for 1 hour.

 

 
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