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corn pudding unstopped in a white casserole dish.
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Corn Pudding Casserole

Prep Time 5 minutes
Cook Time 45 minutes
Author Brooke Burks

Ingredients

  • 1 can Cream Corn 15 oz
  • 15 ounces Milk measured in can from corn
  • 3 Eggs
  • 2 tablespoons butter melted
  • 3 tablespoons Sugar
  • Salt and Pepper to taste
  • 2 tablespoons Cornstarch Optional

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine 1 can of cream corn, 1 can of milk, 3 eggs, 2 Tablespoons of melted butter, 3 tablespoons of sugar, salt and pepper to taste. Mix well.
    1 can Cream Corn, 15 ounces Milk, 3 Eggs, 2 tablespoons butter, 3 tablespoons Sugar, Salt and Pepper
  • If you want to insure a thick pudding, optionally, add in 2 tablespoons of cornstarch.
    2 tablespoons Cornstarch
  • Pour into a lightly greased casserole dish. Bake for 30-45 minutes. To brown the top, increase heat at the end of cooking time to 450 degrees and watch carefully for a few minutes until reaches desired browning.
  • Allow to set and cool for 10 or more minutes. Serve and enjoy!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 137kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 228mg | Potassium: 185mg | Fiber: 1g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

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