Baked Corn Pudding
Recipe by Haylie Duff of Real Girl's Kitchen
SERVINGS
6
PREP TIME
5 Min
COOK TIME
55 Min
FEATURED PRODUCTS
Ingredients
5 eggs
1/2 cup milk
2 tablespoons heavy cream
1/3 cup butter, melted
1/4 cup cornstarch
1/4 cup yellow corn meal
1 teaspoon sugar
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
5 eggs
1/2 cup milk
2 tablespoons heavy cream
1/3 cup butter, melted
1/4 cup cornstarch
1/4 cup yellow corn meal
1 teaspoon sugar
2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
Instructions
- Preheat oven to 350°F. Spray casserole dish with non-stick cooking spray.
- In large mixing bowl, whisk eggs then combine with all ingredients except the corn.
- Fold corn into mixture. Pour into casserole dish.
- Bake for 50-55 minutes, until center is set. Cool 10 minutes before serving.
- Preheat oven to 350°F. Spray casserole dish with non-stick cooking spray.
- In large mixing bowl, whisk eggs then combine with all ingredients except the corn.
- Fold corn into mixture. Pour into casserole dish.
- Bake for 50-55 minutes, until center is set. Cool 10 minutes before serving.
