Corn Pudding 11

Course : Puddings
Serves: 4
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4 Tablespoons butter
1/4 Cup flour
1 1/2 Tablespoons sugar
1 3/4 Cups milk
3 Cups fresh or canned corn -- drained
3 large eggs -- beaten until frothy

Preparation / Directions:

Melt butter in saucepan. Sir in flour and sugar. Cook until bubbly. Add milk and cook until thick. Stir in corn and eggs. Pour into buttered casserole dish. Place casserole dish in hot water bath (place in pan larger than casserole dish and pour hot water in outer pan up an inch or so deep). Bake 45 minutes at 350°.


Nutritional Information:

263 Calories (kcal); 18g Total Fat; (62% calories from fat); 9g Protein; 16g Carbohydrate; 186mg Cholesterol; 211mg Sodium

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