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Corn Pudding?
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<blockquote data-quote="witzend" data-source="post: 442416" data-attributes="member: 99"><p>Well, I had this at a crawfish boil last weekend and it was wonderful! Star, Corn Pudding MUST be a Southern thing if you MUST use lard! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> Not a lot of lard up here in the great NW, although I do remember as a child it being sold in a container in the meat case next to the tripe and tongue. Ugh! Trinity, I saw that recipe too. I noticed that somewhere down the line in the comments someone loved it until their mother tried it in a round bottomed casserole and it never cooked through. It's a real custard, so I imagine that keeping it a uniform depth is important.</p></blockquote><p></p>
[QUOTE="witzend, post: 442416, member: 99"] Well, I had this at a crawfish boil last weekend and it was wonderful! Star, Corn Pudding MUST be a Southern thing if you MUST use lard! ;) Not a lot of lard up here in the great NW, although I do remember as a child it being sold in a container in the meat case next to the tripe and tongue. Ugh! Trinity, I saw that recipe too. I noticed that somewhere down the line in the comments someone loved it until their mother tried it in a round bottomed casserole and it never cooked through. It's a real custard, so I imagine that keeping it a uniform depth is important. [/QUOTE]
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Corn Pudding?
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