Corn Pudding - Baked

By CorbettCook

Ingredients

• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 3 eggs
• 1 cup milk
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream-style corn

Details

Servings 10

Preparation

Step 1

In a bowl, combine the sugar and flour. Whisk in the eggs, milk, butter, salt and pepper. Stir in the corn and cream-style corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.

This was a great recipe that was easy to fix. I used corn muffin mix instead of flour, and baked it for one (1) hour instead of 45-50 minutes. The extra 15 minutes in the oven set the custard to a perfect consistency.