Corn Pudding IV

10

"Fabulous Holiday Favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Originally submitted to ThanksgivingRecipe.com."

Ingredients

{{adjustedServings}} servings 284 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 391 mg
  • 16%

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

10
  1. 11 Ratings

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I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes, and it still didn't set up. I would have burned the top if I had cooke...

I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!!

I have not had Corn Pudding this good since childhood. My children and grandchildren loved it, even the ones that are not fond of corn. I am taking this dish to a company pot luck this week.