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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.)

Larger Serving (8-10):

Ingredients:

• 4 cups fresh corn kernels (about 8 cans)
• ½ cup sugar
• 2 teaspoons flour
• 1 teaspoon salt
• 1-½ teaspoons baking powder
• 6 eggs, beaten
• 2 cups heavy cream
• 1 cup half and half
• 2 tablespoons butter, melted

Preparation:

1. Preheat oven to 350 degrees.
2. Process 1 cup of corn in a food processor until ground.
3. Combine the ground corn, the remaining 3 cups of corn kernels, sugar, flour, salt and baking powder in a bowl and mix well.
4. Whisk the eggs, heavy cream, and half and half in a bowl until blended and stir into the corn mixture. Add the butter and mix well.
5. Pour the mixture into a greased 9-by-13-inch baking pan and bake for 40 minutes, or unit a sharp knife inserted in the center comes out clean.
6. You can substitute frozen corn for fresh.

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%