Corn Pudding Casserole

Corn Pudding Casserole

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  • ¼ C green pepper, chopped
  • 1 onion, chopped
  • 1 T butter
  • 1 can whole kernel corn, drained
  • 1 can creamed corn
  • 3 eggs, beaten
  • 1 small can evaporated milk
  • ⅓ C Pioneer® Sugar
  • ½ tsp. salt
  • 5 T. butter, melted
  • 1 T flour
  • dash paprika
  • dash pepper


  1. Preheat oven to 300° F. Grease an 8 x 8-inch baking dish; set aside.
  2. In a frying pan, saute green pepper and onion in butter until tender.
  3. In a mixing bowl, add whole corn, creamed corn, eggs,  and evaporated milk. Mix well.
  4. Add Pioneer® Sugar, salt, melted butter, flour, paprika and pepper; stir together until all is mixed thoroughly.
  5. Pour into prepared baking dish.  Add about an inch to a half-inch of water to a larger baking dish and gently set casserole dish inside.
  6. Bake for 1 hour or slightly browned on edges.
Corn Pudding Casserole
3 votes, 1.67 avg. rating (42% score)

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