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Corn Casserole

3 1/2 c Milk
1 c Yellow corn meal
3 tb Sugar
2/3 ts Salt
3 lg Eggs; well-beaten
1/4 ts Vanilla extract
1 ts Baking powder
1 cn (8-oz) whole-kernel corn;, undrained
4 tb Butter;, softened, divided

Preheat oven to 300 degrees. In saucepan, heat milk on medium-high heat until boiling. Stirring constantly with whisk, add cornmeal, sugar and salt. Reduce heat; simmer. Cook, stirring, for 5 minutes. Remove from heat. Add beaten eggs to cornmeal mixture, along with vanilla, baking powder, corn and its liquid and half the butter. Mix thoroughly. Pour into 11x7x2-inch baking dish.; dot with remaining 2 tablespoons butter. Bake for about 20 minutes, or until top is nicely brown. Serve at once. Serves 10.

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