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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 8 servings |
||
| Calories 496 | ||
| Calories from Fat 347 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.6g | 59% | |
| Saturated Fat 22.4g | 111% | |
| Monounsaturated Fat 11.2g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 270mg | 90% | |
| Sodium 701mg | 29% | |
| Potassium 413mg | 11% | |
| Total Carbohydrate 32.6g | 10% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 10.3g | ||
| Protein 10.1g | 20% | |
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Corn Pudding
By: ratherbeswimmin'
Apr 20, 2002
I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.
SERVES 8
Ingredients
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs
- 2 cups whipping cream
- 1/2 cup butter or margarine, melted
- 6 cups fresh corn kernels, drained (about 12 ears) or frozen whole kernel corn or canned white shoepeg corn, drained
Directions
1
Combine sugar, flour, baking powder and salt.2
Whisk together eggs, cream, and butter.3
Gradually add sugar mixture, whisking until smooth; stir in corn.4
Pour into a lightly greased oblong baking dish.5
Bake at 350 degrees for 45-60 minutes OR until golden brown and set.6
Let stand 5 minutes.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
Featured Reviews for This Recipe
From: Chef #616952
On Sep 7, 2008
We are always given a lot of corn this time of year, and my fiancee is not a big fan....so in trying to find a recipe with corn that he would like, I went back to basics and found this recipe that reminded me of my family's Thanksgivings. IT WAS EXCELLENT, just as I remember, and he LOVED it! Amazing feat, to be sure. Thanks for posting, it's definitley a keeper.
From: Chef plum crazi
On Aug 15, 2008
AWESOME! This was so simple to maake and was plain wonderfull, nothing else can sum it up. Thank you for sharing thism it is truely AWESOME.
From: candynkisses2000
On Nov 30, 2004
We fixed this with our Thanksgiving dinner and it turned out very good, although next time I will use 1/2 cup sugar, as we like corn pudding a little sweeter. Great recipe though!!
From: Lorraine of AZ
On Feb 4, 2006
I cannot believe I haven't rated this already. So sorry! I agree with Tender Vittles: I, too, would give this more than 5 stars. I made it for Thanksgiving and would you believe that most in the family had never had a dish like this before (yes, a Southern family, too). Everyone LOVED it. I made it just as written with frozen corn. I wouldn't change a thing. Thanks for sharing this recipe!
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