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Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alison Gray

Category:
Category:

Ingredients:  
Ingredients:  
5 medium eggs
1 can cream style corn
1 can regular style corn
3 T flour
1 T light brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
1 c milk
1/2 c light cream
1 T butter, melted
Paprika (optional)

Directions:
Directions:
Preheat oven to 325. Separate 2 eggs and set aside whites. Add 3 whole eggs to the 2 yolks and beat until thick. Add both cans of corn and stir. Set aside. In a separate bowl combine flour, brown sugar, salt, pepper and nutmeg. Stir the milk and cream into the dry ingredients. Blend in melted butter. Add to the corn mixture and beat well. Beat egg whites until stiff peaks form. Fold egg whites into the corn mixture. Pour into a well-greased 2-quart casserole. Dust top with paprika if desired. Set casserole into a pan of boiling water. Bake at 325 for 1 hour. Turn oven temperature up to 350 and bake 20 minutes more. Test if done by inserting a knife into center of casserole - the knife should come out clean.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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