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Friday, November 27, 2009

Corn Pudding!

This is one of those foods that has been made by my family for years and years. We usually make it in the summer, with fresh corn-- that's even taken off the cobs with a device invented by my grandfather (or someone before him?). Anyway, this is a pretty easy version, created by me, with things you can find easily in the late fall.

Corn Pudding:
1 bag frozen corn
1 can creamed corn
3 Tbsp. butter
salt
pepper

Seriously, that's it.

In a large bowl, mix together the frozen and canned corn (do not drain the canned corn). Spread out the corn into a well-greased baking pan. The thinner you can get it, the better, because more of it will get browned and extra tasty.

Chop up the butter into small pieces, and place on top.
Add some salt and pepper.

Bake at 350* until it looks like this:
(almost 2 hours. It seems like it takes forever, but it's worth it, I swear!)

Serve hot and enjoy.

1 comment:

  1. So, I tried them at a higher temperature today, as a test (and to speed them up)-- it worked! You can bake this at 400* for about 30 minutes, for the same results!

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