Corn Pudding II

Name: Corn Pudding II
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter, melted; 567 grams packages frozen corn kernels, thawed; 6 eggs; 4 Tbsps all-purpose flour; 828 milliliters milk; 237 milliliters white sugar

You can never have too many side dish recipes, so give Corn Pudding II a try. This recipe makes 8 servings with 380 calories, 10g of protein, and 19g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have sugar, corn kernels, eggs, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a blender or food processor blend the eggs very well.

Ingredients you will need

Egg

Equipment you will use

Food Processor

Blender

Add in the flour and sugar and blend well.

Ingredients you will need

All Purpose Flour

Sugar

Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

Ingredients you will need

Butter

Corn

Milk

Equipment you will use

Casserole Dish

Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color.

Equipment you will use

Oven

Let rest for approximately 15 minutes then serve warm.