2
cans whole grain corn, drained
2 cans creamed-style corn
1 cup milk
1 cup sugar
1 tsp. vanilla
4 eggs, well beaten
1 stick (¼ lb.) butter
Mix all ingredients
except butter and pour into baking pan. Cut butter into eight pieces and
place on top of mixture. Bake at 400° F. for 1½ to 2 hours,
until pudding is firm to the touch.
Wilma
Garnett's Corn Pudding
