I've always enjoyed cooking and experimenting with recipes. My corn pudding is a variation of a recipe from a friend. It's a comforting, buttery side dish with lots of corn.—Nick Mescia, Surprise, Arizona
- 3 eggs
- 1 cup heavy whipping cream
- 2 cans (one 15-1/4 ounces, one 8-3/4 ounces) whole kernel corn, drained
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 4-1/2 teaspoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, beat eggs and cream. Add corn and butter. Combine the remaining ingredients; stir into corn mixture. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 45-55 minutes or until set and golden brown. Yield: 4-6 servings.
Originally published as Nick's Corn Pudding in Taste of Home August/September 2000, p47
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