corn pudding iv

Ingredients

• Servings: 12
• 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
• 2 tablespoons white sugar
• 1/4 cup butter, melted
• salt to taste
• ground black pepper to taste

Recipe

• 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.
• bake at 325 to 350 degrees f (165 to 175 degrees c) for 1 hour, or until set.