Corn Pudding 10

Course : Puddings
Serves: 6
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Ingredients:

3 large eggs -- slightly beaten
2 cups cooked or canned whole kernel corn -- drained
2 cups milk -- scalded
1 tablespoon minced onions
1 tablespoon melted butter
1 teaspoon sugar
1 teaspoon salt
 

Preparation / Directions:

Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart baking dish fits into 4 1/2 quart or larger slow-cooking pot. ) Cover with foil or lid (do not use plastic). Set metal rack or trivet in bottom of slow-cooking pot. Pour 4 cups hot water in pot. Set baking dish on rack in hot water. Cover pot and cook on high for 2 to 2 1/2 hours or until done.


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