Outrageous Corn Pudding
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- 2 can(s)
- corn, cream-style (15 0z size.)
- 1 can(s)
- corn kernals - drained (15 oz size - you can add 2 cans also if you like)
- 6 Tbsp
- real butter - melted
- 1/4 c
- sugar (or go with the original 1/2 cup)
- 4 large
- 6 Tbsp
- all purpose flour ( you can add more if it's a damp rainy day)
- 1 Tbsp
- baking powder
1Preheat oven to 350.
Spray a 2QT casserole dish with Pam and put aside
2Now in a large bowl, empty in the cans of corn, add the sugar, and the eggs, now beat gently with a wooden spoon until blended.
Now melt the butter in a seperate bowl, microwave is great for this and then add to the mixture.
Finally add your flour and baking powder, mix until it is all combined.
4Pour into the casserole dish and bake for about 1 hour until the top is a nice golden color. I give it the jiggle test, just open oven carefully and with a pot holder jiggle the casserole and if it jiggles give it a few more minutes until it is set, just keep an eye on it since ovens vary.