![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ydEF7pSk9K8atluRC9sK4xLg1hM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1014715-78ee41b05f2848a9ab9a35cbf9191a31.jpg)
Ingredients
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2 (15 ounce) cans creamed corn
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2 (15.25 ounce) cans whole kernel corn
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5 eggs, beaten
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1 pint half-and-half cream
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1 cup heavy whipping cream
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2 tablespoons all-purpose flour
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2 tablespoons cornmeal
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2 tablespoons white sugar
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¼ cup butter, melted
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salt to taste
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ground black pepper to taste
Directions
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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.
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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.