American Indian Corn Pudding 4 eggs 1/2 cup of butter 2/3 cup of flour 2 cups of milk 2 teaspoons of salt 1 teaspoon of pepper 4 cups of corn (fresh or canned) Preheat oven to 350ºF. Separate eggs. Beat whites until stiff, not dry. Melt butter in medium sized pan. Stir flour in quickly over medium heat until smooth paste forms. Stir paste constantly while adding milk and allow mixture to boil. Lower heat, add egg yolks, salt, pepper and corn. Mix. Turn off heat. Fold in egg whites with rubber spatula. Grease baking dish with butter and pour in the mixture. Bake 35 minutes or until it is lightly browned. Serves 12.
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