Week Night Corn Pudding


Weeknight Corn Pudding
Serves 6
Total Time:  45 minutes

4 15 ½ oz cans of whole kernel corn, drained
½ cup all purpose flour
1/2 cup sugar
6 tablespoons butter, melted
2 tablespoons cornmeal
1 ½ cup milk
4 large eggs
½ teaspoon salt
Pour 1 can of corn, flour and next 6 ingredients in a blender or food processor, working until smooth.  Transfer to a bowl, stir in remaining 3 cans of corn. Pour mixture into a lightly greased 2 quart baking dish.  Bake at 350 degrees for 35 minutes.

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