Ruth’s Corn Pudding
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- 2 C. Cream Style Corn
- 4 TBSP Flour
- 2 TBSP Sugar
- Salt & Pepper to taste
- 4 Egg (beaten)
- 1 C. Milk
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DIRECTIONS:
Add Corn, Flour, Sugar, Salt & Pepper in an 2 quart baking dish.
Add eggs and milk to dish.
Bake at 350 for 1 hour uncovered
Ruth of Martinsburg, PA
