Corn Pudding IV

Corn Pudding IV

31
REYNOLD 0

"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)."

Ingredients

servings 326 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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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
  1. 37 Ratings

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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 a...

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 expect...

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 ...