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Corn Pudding IV
Corn Pudding IV
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Total Time:
Indulgent Thanksgiving dish. Allow extra baking time. Recipe easily halved with 3 eggs.
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
  • 0.25 cup butter, melted
  • salt to taste
Instructions:
  • Mix together 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 dish.
  • Bake at 325-350°F (165-175°C) for 1 hour, or until firm.

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