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Ingredients
- 4 tablespoons butter, melted
- 2 eggs
- 2 (15-17 oz.) cans corn, whole, drain water
- 2 (15-17 oz.) cans cream-style corn
- 1/4 cup plus 2 tablespoons flour
- 1/3 cup cornmeal
- 1 tablespoon sugar
- 1 cup grated cheddar cheese
Preparation
Step 1
In a large bowl, beat eggs. Add whole corn (drain water) and cream-style corn. Stir. Add rest of ingredients. Pour into crease 3-quart casserole or 13x9 inch pan. Bake 45 minutes to 1 hour until center of pudding is "set" (seems) firm.