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Corn Pudding
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1 (16 oz.) can cream corn
1/2 tsp. salt
Pepper to taste
3 tbsp. sugar
3 tbsp. flour
2 eggs (beaten)
2 c. milk
2 tbsp. butter
1 tbsp. nutmeg
1. Mix together the corn, salt, pepper, sugar and flour, blend well. 2. Add in the beaten eggs and milk. 3. Pour into a 1 1/2 quart casserole dish. 4. Dot with butter and sprinkle the top with nutmeg. 5. Bake at 325 degrees for 1 hour until firm. Serves 6.
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