Corn Pudding
By
Joyce Lowery
@jlowery55
1
★★★★★ 1 vote5
Ingredients
-
1/4 tspblack pepper
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1 tspsalt
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2 Tbspsugar
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6 pkgfrozen corn, partially thawed
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16 ozwhipping cream
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4eggs, separated
How to Make Corn Pudding
- Blend the defrosted corn in blender or food processor until chopped.
- Divide eggs.
- Beat the yolks and add other ingredients. Stir together, do not blend in the machine.
- Beat the egg whites until they are stiff. Fold into the casserole.
- Put into a large casserole dish; dot with butter. Bake one hour and fifteen minutes. Test for doneness with knife inserted in the center. If knife does not come out clean, bake a few minutes longer. Casserole may be refrigerated overnight or frozen before baking. It will take longer to bake if you do either.