Delicious Corn Pudding Recipe

Delicious Corn Pudding Recipe
Delicious Corn Pudding Recipe photo by Taste of Home
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Delicious Corn Pudding Recipe

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MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 4 eggs, separated
  • 2 tablespoons butter or margarine, melted and cooled
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla exrtact
  • Pinch ground cinnamon and nutmeg
  • 2 cups fresh whole kernel corn (4 medium ears)
  • 1 cup light cream
  • 1 cup milk

Directions

In a mixing bowl, beat yolks until thick and lemon-colored, 5 to 8 minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. Beat egg whites 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 during the last 10 minutes of baking if necessary to prevent overbrowning. Yield: 8 servings.
Originally published as Delicious Corn Pudding in Taste of Home June/July 1995, p9

Nutritional Facts

1 each: 179 calories, 10g fat (5g saturated fat), 133mg cholesterol, 393mg sodium, 16g carbohydrate (7g sugars, 1g fiber), 7g protein.

  • 4 eggs, separated
  • 2 tablespoons butter or margarine, melted and cooled
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla exrtact
  • Pinch ground cinnamon and nutmeg
  • 2 cups fresh whole kernel corn (4 medium ears)
  • 1 cup light cream
  • 1 cup milk
  1. In a mixing bowl, beat yolks until thick and lemon-colored, 5 to 8 minutes. Add butter, sugars, salt, vanilla, cinnamon and nutmeg; mix well. Add corn. Stir in cream and milk. Beat egg whites 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 during the last 10 minutes of baking if necessary to prevent overbrowning. Yield: 8 servings.
Originally published as Delicious Corn Pudding in Taste of Home June/July 1995, p9

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