Delicious Corn Pudding
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 8 servings.
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
Ingredients
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4 eggs, separated
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2 tablespoons butter, melted and cooled
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1 tablespoon sugar
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1 tablespoon brown sugar
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1 teaspoon salt
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1/2 teaspoon vanilla extract
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Dash each ground cinnamon and nutmeg
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2 cups fresh or frozen corn
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1 cup half-and-half cream
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1 cup milk
Directions
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1.
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.
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2.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Cover loosely with foil during the last 10 minutes of baking if top browns too quickly.
Nutrition Facts
1 each: 179 calories, 10g fat (5g saturated fat), 133mg cholesterol, 393mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 7g protein.
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