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Corn Pudding IV Recipe

Recipe by: REYNOLD

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Combine 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.
  • 2Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.
Ingredients
  • 12 servings
  • 326 cals
  • 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
  • 1/4 cup butter, melted
  • salt to taste
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    326
    16%
  • Fat:
    19.7
    30%
  • Carbs:
    34.7
    11%
  • Protein:
    8
    16%
  • Cholesterol:
    132
    44%

Based on a 2,000 calorie diet

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