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Corn Pudding

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Corn Pudding

2 cups canned corn kernels, drained

¾ cups half-and-half

2 eggs, well beaten

2 tablespoons melted butter

1 cup shredded Monterey Jack cheese

1 tablespoon minced green onions

1 teaspoon minced fresh garlic

1 tablespoon flour

1 teaspoon salt

¼ teaspoon ground black pepper

Preheat oven to 350. Butter a 11/2-quart baking dish.

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