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Corn Pudding II

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

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (24)

Prep Time:
10 Min
Cook Time:
45 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 6 - 8 servings
 

Ingredients

  • 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

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 453 | Total Fat: 20.9g | Cholesterol: 226mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 25, 2005 by LYNN39SCAF   view full review
I followed the directions exactly except the baking time was at least 1/2 hour longer than it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 9, 2003 by NGPPAINT   view full review
I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 15, 2003 by MORNINGSIDE   view full review
Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 21, 2006 by cookntaste   view full review
I had never had anything like this before. I tried it for my first Thanksgiving dinner and it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 17, 2007 by Chitowncook   view full review
I made this recipe for Thanksgiving and it was delicious. My mother is from Virginia and I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 23, 2006 by DidiE   view full review
I used a round, 10-cup casserole dish, cut the sugar by half, and made sure that the eggs were...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 2, 2006 by Lisa   view full review
First off, DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 29, 2005 by CAROLANA   view full review
Made this for Thanksgiving and everybody raved about it. There was very little left and that...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 1, 2005 by IVANDIEPART   view full review
Great side dish, sweet without being too sweet, but it feeds rather 8 than 6 people. I thought...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 1, 2003 by JONI3   view full review
Yumm Yumm... I used 2 1/2 cups whole milk and 1 cup cream. Everyone loved it!

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