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2 eggs, beaten slightly
1/4 cup sugar
1 tsp. salt
1/8 tsp. pepper
2 tbsp. melted butter
2 tbsp. flour
1/2 cup milk
16-oz can cream-style corn
Combine all ingredients except corn. Pour into slow cooker.
Add corn. Mix well.
Cover. Cook on low 4 hours.
Makes 3 - 4 servings.
I didn't substitute anything in this recipe.
Because of the size of the recipe, I used a 1 1/2 quart slow cooker.
Watery. Not at all a 'pudding'. More like bits of corn floating in a lumpy egg mixture. The taste wasn't all that bad, however.
The recipe clearly has too much fluid in it, but the only way that I can think of cutting back on the fluid is to leave the lid ajar while it cooks.
Maybe next time I may use some sort of thickener if it's too watery.
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