Corn Pudding
Submitted by HBHW reader Susan
-
2 cans whole kernel corn, white, drained
- ¾ cup sugar
- 1 t. vanilla
- 1-1/2 T. cornstarch
- 2 eggs
Combine all ingredients well and pour into a 9†square baking pan. Top w/ pats of butter. Bake at 350 for 45 minutes.
Corn pudding has to be on the table at Thanksgiving at our house.
