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Photographers Guide to the Great Smoky Mountains

Corn Pudding Ⓥ

Ingredients:

  • 2 cups frozen corn
  • 2 eggs, well beaten
  • 1-¼ cups half and half
  • 3 Tablespoons flour
  • 3 Tablespoons butter
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation:

  1. Preheat oven to 375 degrees.
  2. Melt butter in a saucepan.
  3. Stir in flour, sugar, salt and pepper.
  4. Slowly add half and half.
  5. Stir in corn.
  6. Fold in eggs.
  7. Pour into a well buttered 1-quart casserole dish.
  8. Set casserole in pan of hot water.
  9. Bake at 375 degrees for 15 minutes.
  10. Lower temperature to 350 degrees and continue baking until set (about 30 minutes.)
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Corn Pudding
Nutrition Facts
Servings: 6
 
Amount per serving:
Calories: 211
Total Fat: 13 g
  Saturated Fat: 7 g
  Monounsaturated Fat: 1 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 102 mg
Sodium: 473 mg
Potassium: 123 mg
Total Carbohydrate: 19 g
  Dietary Fiber: 1 g
  Sugars: 8 g
Protein: 6 g
Vitamin A: 9%
Vitamin C: 3%
Calcium: 8%
Iron: 4%
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