The All American Cookbook: Favorite Recipes of Famous Persons, p. 91
2 eggs
1 cup corn (cream style preferred)
1 cup milk
1 ½ tablespoons flour
3 tablespoons sugar
1 lump butter
This was the only can of creamed corn I could find after trying two different stores. But I had never seen this brand before and I thought that was neat.
Mix flour and sugar together, stir into beaten eggs and milk, add corn and butter.
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| Pristine. |
Pour into greased casserole and bake 30 minutes in
350 degree oven.
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| I had to cook it a titch longer to get the center to look done. |
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| Served with shells and cheese for an all-yellow dinner. |
My Rating: 3/5 "I'm used to corn pudding having cornmeal in it, so it took me a bit to get used to the texture of this one. The sugar makes it pleasant enough to eat, but it's also desperately crying out for some kind of seasoning. (Even using pre-seasoned creamed corn didn't liven it up enough.) I feel like I'm being high-maintenance because I'm not appreciating old-timey home cooking, but there could just be so much more happening here."
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