Corn Pudding

Puddings and Custards Recipes | Vegetables Recipes

Yield: Serves 6.

If using fresh corn, you might want to reduce or omit the sugar altogether; however, canned corn is greatly improved by the addition.

• 2 cups whole corn (fresh or canned)
• 2 tablespoons flour
• 2 tablespoons sugar
• 3 tablespoons butter
• 1 teaspoon salt
• 3 eggs
• 1-3/4 cups milk

Combine corn, flour, sugar, butter, and salt in blender and mix well. Add eggs, one at a time, mixing after each egg. Add milk and blend until well mixed. Pour into a greased 1-1/2-quart casserole and bake at 325 degrees F for about 1 hour, or until set, stirring once after 20 minutes.

Find Similar Recipes

• By Category
  • Puddings and Custards Recipes
  • Vegetables Recipes
• By Course
  • Side Dishes Recipes
• By Preparation Method
  • Bake Recipes