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One of the oldest and best of the truly American dishes enjoyed all across our country is corn pudding — sweet, just-ripe summer corn freshly cut from its cob, delicately seasoned and bound in a rich custard. It’s so popular that many Americans may be better acquainted with its out of season version made with canned cream-style corn. But while that’s good, it simply can’t compare with one made from fresh-from-the-field corn so naturally sweet that some old cookbooks suggested serving it with wine sauce as a dessert.
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