Corn Pudding IV

Corn Pudding IV

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).

Calories
326 Calories

Recipe Instructions

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

Ingredients

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

Categories

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