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Corn Pudding II

SUBMITTED BY: Heather

"Use a food processor or blender for quick and easy preparation."

RECIPE RATING:

Read Reviews (15)

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PREP TIME	10 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

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REVIEWS

Reviewed on May 15, 2003 by MORNINGSIDE

Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at... MORE

Reviewed on Nov. 25, 2005 by LYNN39SCAF

I followed the directions exactly except the baking time was at least 1/2 hour longer than it... MORE

Reviewed on Sep. 1, 2005 by IVANDIEPART

Great side dish, sweet without being too sweet, but it feeds rather 8 than 6 people. I thought... MORE

Reviewed on Oct. 9, 2003 by NGPPAINT

I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and... MORE

Reviewed on Nov. 23, 2006 by DidiE

I used a round, 10-cup casserole dish, cut the sugar by half, and made sure that the eggs were... MORE

Reviewed on Mar. 21, 2006 by cookntaste

I had never had anything like this before. I tried it for my first Thanksgiving dinner and it... MORE

Reviewed on Oct. 2, 2006 by Lisa

First off, DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I... MORE

Reviewed on Nov. 29, 2005 by CAROLANA

Made this for Thanksgiving and everybody raved about it. There was very little left and that... MORE

Reviewed on Dec. 1, 2003 by JONI3

Yumm Yumm... I used 2 1/2 cups whole milk and 1 cup cream. Everyone loved it! MORE

Reviewed on Oct. 24, 2006 by Kira

We actually ran out of corn pudding at my work place. So I made this for 3 10 oz bags instead... MORE

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