Corn Pudding IV

4.2

(51)

45 Reviews

6 Photos

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).

Submitted by REYNOLD

Updated on June 18, 2020

6

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

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
¼ cup butter, melted
salt to taste
ground black pepper to taste

Directions

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.

Nutrition Facts (per serving)

326	Calories
20g	Fat
35g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 326
% Daily Value *
Total Fat 20g	25%
Saturated Fat 11g	56%
Cholesterol 132mg	44%
Sodium 525mg	23%
Total Carbohydrate 35g	13%
Dietary Fiber 2g	9%
Total Sugars 7g
Protein 8g	16%
Vitamin C 5mg	5%
Calcium 80mg	6%
Iron 1mg	7%
Potassium 313mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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