Recipe courtesy of Kathy Cary
Corn Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 584
- Total Fat
- 50
- Saturated Fat
- 30
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 9
- Cholesterol
- 262
- Sodium
- 556
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
Ingredients
3 eggs
1 cup heavy cream
2 tablespoons sugar
1 1/2 tablespoons flour
1 teaspoon salt
1 teaspoon baking powder
3 cups corn
1/4 pound melted butter
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