corn pudding

corn pudding
  • 2 (10 ounce) packages frozen corn kernels, thawed
  • 6 eggs
  • 3 1/2 cups milk
  • 1/2 cup butter, melted
  • 4 tablespoons all-purpose flour
  • 1 cup white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
  3. Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

03/25/2017
corn pudding, Corn Pudding recipe PT10M PT2H 6 435 calories

Comment on this content
Carter
This corn pudding had no consistency. It was not sweet enough and it way too much milk. I am going to try it again and see what I can do. I gave it 1 heart simply because I am in no way a cook, so I appreciated the recipe, but I do not suggest it to anyone.
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