Corn Pudding IV27 Reviews
“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).” - by REYNOLD
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 326 cal
- 19.7 g
- 34.7 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"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..." See more 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!"
"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..." See more. 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!!"
Corn Pudding V
Corn Pudding IV
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