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Corn Pudding V

Reviewed: Jan. 18, 2010
Excellent. I made this as a side for a burger cookout last night. Both kids and adults loved it. I modified the recipe by cutting the sour cream in half and adding two beaten eggs. I also used frozen corn instead of whole kernal canned corn. I cooked it in a 13x9 pan just until set (earlier in the day), and then right before dinner I put it back in the oven for about 5-10 minutes to reheat and served warm. I will definitely use again.
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