Corn Pudding
a creamy savory side-dish
Recipe By: BCPL
Category: VegetablesServing/Yield: Recipe
Ingredients & Measurements:
- 5 large eggs
- 2 cups frozen corn kernals, thawed, well drained on paper towels
- 14-15 oz creamed corn
- 1 1/4 cups milk
- 1 1/4 cup whipping cream
- 1/3 cup flour
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1/2 teaspoon salt
Instructions:
- preheat oven to 375 F, position rack in middle
- butter 8x8 glass baking dish
- whisk eggs in large bowl
- add remaining ingredients and whisk until well blended
- pour into prepared dish
- bake until top is golden brown and knife inserted in center comes out clean - about 1 hour 10 minutes.