Corn Pudding V

Corn Pudding V
  • 2 (15 ounce) cans creamed corn
  • 2 (15.25 ounce) cans whole kernel corn
  • 5 eggs, beaten
  • 1 pint half-and-half cream
  • 1 cup heavy whipping cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 2 tablespoons white sugar
  • 1/4 cup butter, melted
  • salt to taste
  • ground black pepper to taste



  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.

03/19/2017
Corn Pudding V, recipe PT15M PT1H 5 455 calories
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