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Corn Pudding

Yield Makes 12 servings


  • 4 (15 1/4-ounce) cans whole kernel corn, drained and divided
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 6 tablespoons butter or margarine, melted
  • 2 tablespoons cornmeal
  • 1 1/2 cups milk
  • 4 large eggs
  • 1/2 teaspoon salt

How to Make It

  1. Process 1 can corn, flour, and next 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Transfer to a bowl; stir in remaining 3 cans of corn.

  2. Pour mixture into a lightly greased 2-quart baking dish.

  3. Bake at 350° for 35 minutes or until set.