Corn Pudding IV

Corn Pudding IV

31 Reviews 1 Pic
REYNOLD
Recipe by  REYNOLD

“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).”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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.

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Reviews (31)

Rate This Recipe
Shawn
54

Shawn

I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone at work is begging for me to bring this again. It is a huge hit! One thing I did find the second time I made it is that if you beat the eggs, half-and-half and cream first until fluffy, then slowly add the other ingredients one at a time - corn last, the consistency is much lighter and fluffier! GREAT recipe - will make it again and again!

TIGERMOMMA
49

TIGERMOMMA

I've tried lots of corn pudding recipes with the same result--"It doesn't taste like my Grandmother used to make"--Gotta love your husbands! I found this one and it surpassed my husband's expectations. It came out creamy and not runny. Allow enough time to cook, depending on your oven it may take longer. I also used a water bath for even cooking in the oven. Give it some time for cooling before serving so your servings will hold shape better. Definitely worth the wait!!

FAYE2696 - Faye Hughes
16

FAYE2696 - Faye Hughes

I used this recipe Thanksgiving 2007. Trust me, it was so rich and truly delicious. Do not change the recipe. I had to leave it in the oven an additional 15 minutes to gel in the middle. It was absolutely the best corn pudding that I've ever made.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 326 cal
  • 16%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 34.7 g
  • 11%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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