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Corn Pudding
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Corn Pudding IV 12 Servings, Prep Time: , Cook Time: Description Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Ingredients | |
2 (15 ounce) cans | creamed corn |
2 (15.25 ounce) cans | whole kernel corn |
5 | eggs, beaten |
1 pint | half-and-half cream |
1 cup | heavy whipping cream |
2 tablespoons | all-purpose flour |
2 tablespoons | cornmeal |
2 tablespoons | white sugar |
1/4 cup | butter, melted |
salt to taste | |
ground black pepper to taste | |
Directions Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set. Nutritional Information Servings Per Recipe: 12 Amount Per Serving Calories: 326 Protein: 8.0g Carbohydrates: 34.7g Sodium: 524.5mg Dietary Fiber: 2.4g | |
Fat, 19.7g |
Cholesterol: 142.7mg
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