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Baked Corn Pudding

  Place all the ingredients in a food processor and blend, chopping the corn kernels and mixing thoroughly. If using frozen corn, place all the ingredients but the corn into the food processor, gradually adding the corn as it mixes. This prevents the motor from burning out.  Pour into buttered 1 quart baking dish and bake in a preheated 350 F. oven for 45 minutes. Top with chopped parsley or sprig of fresh basil. 3 c. fresh or frozen corn, cut off the cob.
1/2 t. salt
1/2 t. white pepper
1 T. flour
2 T. melted butter
3 eggs, beaten
1 c. milk
1/2 t. basil, chopped
1 t. sugar (optional)

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook More info. and/or Buy

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