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Sweet Corn Pudding

Posted by on Oct. 29, 2009 at 5:29 PM
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 1 cup fresh breadcrumbs
6 tablespoons self-rising white cornmeal mix
1 1/2 tablespoons sugar
1/2 teaspoon salt
3 large eggs
1 1/4 cups milk
1/2 cup half-and-half
2 tablespoons butter, melted
1 (20-ounce) package frozen cream-style corn, thawed can use canned if frozen isnt available

Garnish: green onions

 
Directions:
Combine first 4 ingredients in a large bowl. Whisk
eggs in a large bowl until pale and foamy; whisk
in milk, half-and-half, and butter. Whisk egg mixture into breadcrumbs mixture;
stir in corn.
Pour into a lightly greased 9-inch square baking
dish. Bake at 325 for 1 hour to 1 hour and 5 minutes or until set. Let stand 10
minutes before
serving. Garnish, if desired.
 

by on Oct. 29, 2009 at 5:29 PM
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Replies (1-1):
devonsmom
by Group Owner on Oct. 29, 2009 at 5:29 PM

 Corn Casserole - Paula Deen

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream,
and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45
minutes, or until golden brown. Remove from oven and top with Cheddar. Return to
oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5
minutes and then serve warm.

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