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2 eggs, lightly beaten
1 can creamed corn
1 14 oz. can evaporated milk
2 tbsp. cornstarch
1/4-1/2 c. sugar
2 tbsp. butter

Mix cornstarch and sugar. Add eggs and melted butter. Mix in the corn and evaporated milk. (For dessert pudding, add 1 teaspoon vanilla extract).

Bake in 1 quart uncovered casserole dish at 350F almost 1 hour. Shake lightly to see if it does not get hard - a soft curd custard consistency. Can be doubled.

Serve hot (let stand 5-10 minutes) or cold.

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 Rating: 5 / 5 - Reviews: 6
Nov 22, 9:47 PM
Keisha says:
Nov 25, 7:46 PM
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May 13, 11:19 AM
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Jun 30, 11:36 AM
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