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Recipe finder: Corn Pudding
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Jackie Cassel from Baltimore was seeking a recipe she had misplaced for a very simple corn pudding that she said appeared in a Dundalk, Md., community magazine about 10 years ago.

Alberta McLaughlin, also from Baltimore, sent in a recipe from the Dundalk Centennial Cookbook 1895-1995 that was submitted to that cookbook by Ella Mae Helmick. She said that there were several corn pudding recipes in the book but that this seemed to be the simplest. And simple it is. In fact, it took longer for my oven to preheat then it did for me to put this casserole together. What you get is a sweet Southern-style side dish that would be a welcome addition to any holiday feast. If you wanted to add some kick, I would recommend reducing the sugar and adding a small can of diced jalapenos.


Corn pudding

Makes: 6 servings

1 (15-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream style corn

1 cup milk

1/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon vanilla

2 eggs, well beaten

2 tablespoons butter or margarine, melted

1/2 cup flour

Mix ingredients together gently. Pour into a buttered two-quart casserole. Bake at 350 degrees for 45 minutes or until set.

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