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Corn Pudding
Source: © EatingWell Magazine
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 Reviews:  1   Viewing: 1 - 1  
Rating: 5
by: Charlotte Reviewed: 08/16/2010
Yummy, but
This corn pudding is easy enough to make, but 30 minutes in a 325 degree oven just didn't cook it through. The middle still jiggled. I turned up the oven to 350 and let it go for another 12 minutes. I substituted the crumb topping with crumbled bacon. Also, the next time I make it, I will really whip those egg whites to a soft peak to give the pudding more "air".
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