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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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Christmas Dinner 2006

Corn Pudding

Recipe #25754 | 1 hour | 15 min prep | add private note

⁽⁹⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Chef #651043

On Nov 17, 2009

This recipe sounds awful, but I made it last year and it got rave reviews. It has now been requested again for this year. This recipe serves way more than 8 for a nice potluck dish.

1 person found this review helpful

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From: Chef #341135

On Nov 13, 2009

love it ,so yammy

0 people found this review helpful

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From: Mrs. Rum

On Dec 29, 2007

I've been using this recipe for several months and it's great! I always use frozen corn and try to use a super sweet variety. I find that I need to use a pan that keeps the concoction only about 1.5 inches thick. Any deeper and it takes a very long time to set up. I made this for Thanksgiving 2007 and one set of guests were an hour late - I left it in the oven (which I turned off) and it still came out great. Everyone raved. This is a keeper for us.

16 people found this review helpful

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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!!

8 people found this review helpful

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