Corn Pudding IV recipe

All Recipes Side Dish Vegetables Corn Corn Pudding Recipes

Ingredients

2 (15 ounce) cans creamed corn
2 (15.25 ounce) cans whole kernel corn
5 eggs, beaten
1 pint half-and-half cream
1 cup heavy whipping cream
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 tablespoons white sugar
¼ cup butter, melted
salt to taste
ground black pepper to taste

Nutrition Info

325.5 calories
carbohydrate: 34.7 g
cholesterol: 132.1 mg
fat: 19.7 g
fiber: 2.4 g
protein: 8 g
saturatedFat: 11.2 g
servingSize: -
sodium: 524.5 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.

  2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.

Recipe Yield

12 servings

Recipe Note

Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).

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