Corn Pudding IV recipe
All Recipes Best Recipe Side Dish Vegetables Corn Corn Pudding RecipesIngredients
- 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 caloriescarbohydrate: 34.7 gcholesterol: 132.1 mgfat: 19.7 gfiber: 2.4 gprotein: 8 gsaturatedFat: 11.2 gservingSize: -sodium: 524.5 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Corn Pudding IV
Directions
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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.
Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.