Corn Pudding II

25 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 1 hr 10 min

“Use a food processor or blender for quick and easy preparation.” - by Heather

Ingredients

2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar

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Metric US

Original recipe yields 6 - 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

Nutrition

Amount Per Serving (7 total)

Calories
453 cal
23%

Fat
20.9 g
32%

Carbs
58.4 g
19%

Based on a 2,000 calorie diet

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Reviews (25)

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LYNN39SCAF

Nov. 25, 2005

"I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with plent..." See morely leftover for the next night."

NGPPAINT

Oct. 9, 2003

"I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous...." See more"

MORNINGSIDE

May. 15, 2003

"Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed directions..." See more exactly."

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