Corn Pudding IV

4.2
(51)

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).

5
5
5
5
Servings:
12
Yield:
12 servings

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

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.

Nutrition Facts (per serving)

326 Calories
20g Fat
35g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 326
% Daily Value *
Total Fat 20g 25%
Saturated Fat 11g 56%
Cholesterol 132mg 44%
Sodium 525mg 23%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 8g
Vitamin C 5mg 24%
Calcium 80mg 6%
Iron 1mg 7%
Potassium 313mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love