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Thelma Collins' corn pudding

Time 1 hour
Yields Serves 8 to 10
Thelma Collins’ corn pudding
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 325 degrees.

2

In a large bowl, whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.

3

Pour the pudding into a shallow, 2-quart casserole and bake until set, about 45 minutes.

Shared by Thelma’s son, Marc.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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