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Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 241 calories, 12 g fat (6 g saturated fat), 137 mg cholesterol, 575 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Hearty Corn Pudding in Country Woman July/August 2003, p31
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Jan. 10, 2011 by angelasandoval
I cut the sugar to 1 1/2 T. and used frozen corn instead of canned whole kernel corn and did not use the optional maple syrup. It was delicious and a wonderful creamy texture!
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