How to Make Corn Pudding IV - A Step-by-Step Guide

Corn pudding is a classic side dish that is often enjoyed during the holiday season. It's a creamy, slightly sweet dish that pairs perfectly with savory mains like roast turkey or ham. There are countless variations of corn pudding, each with their own unique twist. One such variation is Corn Pudding IV, a recipe that adds a few extra ingredients to the traditional mix, resulting in a dish that is rich, flavorful, and oh-so-satisfying.

This recipe is perfect for those who want to add ...

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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

Information

  • Servings: 12
  • Yield: 12 servings

  • 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

    326 cal.

    • Total Fat: 20g
    • Saturated Fat: 11g
    • Cholesterol: 132mg
    • Sodium: 525mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 8g
    • Vitamin C: 5mg
    • Calcium: 80mg
    • Iron: 1mg
    • Potassium: 313mg