Custard and Pudding, Vegetables

Corn Pudding

  • 1 (14.75 oz. ) cans Creamed style corn
  • 2 ( 15.25 oz) cans Corn
  • 5 large Eggs, beaten
  • 2 cups Half and Half
  • 1 cups Heavy cream
  • 2 tablespoons Flour, all-purpose
  • 2 tablespoons Sugar, granulated
  • 1/3 cups Corn meal
  • 1/4 cups Butter, melted
  • Salt and pepper To taste

    • 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 dish, sprayed with non-stick spray.

    Bake at325-350 ° for about 1 hour or until set.

    You may half this recipe, use 3 eggs.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

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