Recipe courtesy of Vy Higginsen
Family Corn Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 186
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 101
- Sodium
- 285
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 cups corn (see Cook's Note)
1/4 cup milk or half-and-half
2 eggs, beaten
2 tablespoons melted unsalted butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
Pinch ground nutmeg
Directions
- Preheat the oven to 350 degrees F and grease a 9 by 9-inch baking dish.
- In a large bowl beat together all the ingredients. Pour into the prepared baking dish and bake in the oven until the pudding is completely set, about 20 to 30 minutes.
Cook’s Note
Fresh, canned or frozen corn may be used. If using canned be sure corn is completely drained of all water. If using frozen, defrost and completely drain of any excess water.