old fashioned corn pudding
I revised this recipe I found in an old fund raising cookbook that a local church was selling in the late 70's. My recipe is a thicker, sweeter and chunkier version of the one in the book. Our family always makes it for holiday meals on Thanksgiving, Christmas and Easter. If you want to "double" the recipe, use 1 can of creamed corn as called for in the recipe and increase the corn to 2 cans.
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 tablespoons all purpose flour
- 4 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/4 cup light cream
- 4 tablespoons butter, melted
- 1 - 15.25 ounce can crisp, sweet whole kernel corn, drained
- 1 - 14 3/4 ounc can cream style corn
How To Make old fashioned corn pudding
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Step 1Heat oven to 350 degrees F. Generously coat a 2-3 quart baking dish with cooking spray. Set aside.
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Step 2In a large bowl, combine the flour, sugar and salt. Add the eggs and mix well. Mix in the cream and melted butter, Whisk with a wire whisk until all combined. Add the drained corn and creamed corn and mix until all combined.
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Step 3Transfer to prepared baking dish.
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Step 4Bake for 1 hour to 1 hour 15 minutes or until edges start to brown and middle is set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 222kcal, carbohydrates: 22g, cholesterol: 93mg, fat: 13g, fiber: 0g, protein: 4g, saturated fat: 7g, sodium: 398mg, sugar: 8g, unsaturated fat: 6g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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