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Corn Pudding Source: Adapted from Hilda Crockett's Chesapeake House, Tangier Island, Virginia (Printable recipe)

Tracey Harrelson

INGREDIENTS

3 tbsp

cornstarch

1/2

to 3/4 c. granulated sugar

2

eggs

1 14.75 ounce can

cream style corn

1 12 ounce can

evaporated milk

1/4 tsp

salt

2 tbsp

butter, cut in small pieces

View Detailed Directions