Delicious Corn Pudding Recipe

Delicious Corn Pudding Recipe photo by Taste of Home

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Corn has been a staple for generations in my family. This comforting dish from my grandma was a part of our meals for years and shared at gatherings. I hope to one day pass this recipe onto my granddaughter.—P Marchesi, Rocky Point, Long Island, New York

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Delicious Corn Pudding Recipe

Prep: 15 min. Bake: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

4 eggs, separated
2 tablespoons butter, melted and cooled
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon vanilla extract
Dash each ground cinnamon and nutmeg
2 cups fresh or frozen corn
1 cup half-and-half cream
1 cup milk

Directions

In a bowl, beat yolks until lemon-colored, 5-8 minutes. Add the butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. In a small bowl, beat egg whites on high speed until stiff; fold into yolk mixture.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly. Yield: 8 servings.

Nutritional Facts 1 serving equals 179 calories, 10 g fat (5 g saturated fat), 133 mg cholesterol, 393 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Delicious Corn Pudding in Taste of Home June/July 1995, p9