Hilda Crockett's Corn Pudding

from Chesapeake House, Tangier Island, VA.

Yield: 8 servings
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  • butter
  • 1 pound(s) can cream-style corn
  • 13 ounce(s) can evaporated milk
  • 3 tablespoon(s) cornstarch
  • 2 eggs
  • 1/2 - 1 cup(s) sugar


  1. Preheat oven to 350F. Lightly grease 1 1/2 quart baking dish. Combine sugar and cornstarch in medium bowl. Add eggs, corn, and milk and mix well. Turn into baking dish and dot generously with butter. Bake until center is almost firm.
November 2011

This recipe is a personal recipe added by LeeHeck and has not been tested or endorsed by MyRecipes.

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