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Wilma Garnett's Corn Pudding
A great recipe for an American classic!
| 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
Chesterfield, Virginia
8/01
