Corn Pudding IV
Ingredients
- 1 (14.75 ounce) can cream style corn
- 2 (15.25 ounce) cans whole kernel corn
- 5 eggs, beaten
- 2 cups half-and-half
- 1 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- + 4 more ingredients
-
- 2 tablespoons white sugar
- ¼ cup butter, melted
- salt to taste
- ground black pepper to taste
1. 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. 2. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour, or until set.
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