Recipe courtesy of Kathy Cary
Corn Pudding
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 50 g
- Saturated Fat
- 30 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 262 mg
- Sodium
- 556 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 50 g
- Saturated Fat
- 30 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 262 mg
- Sodium
- 556 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Beat eggs and add heavy cream. Slowly add the dry ingredients. Add the corn and stir in the melted butter.
- Pour mixture into a greased casserole dish and bake for 45 minutes
