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Corn Pudding (Thanksgiving)

By Cole :: January 07, 2006 @ 07:31 PM

4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 1/2 cup Half and Half
3 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Reserve one third of corn, combine remianing ingredients in food processor, process until blended. Combine remaining corn, bake in 8x8 pan at 350° for 45 minutes, or until set and golden brown.

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