Corn Pudding
Nice to try!
Yield
2 servingsPrep
15 minCook
45 minReady
5 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅛ | cup |
sugar
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | cup |
butter
melted |
|
| 2 | each |
corn kernels, canned
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 59 | ml |
butter
melted |
|
| 2 | each |
corn kernels, canned
drained |
*
|
Directions
Combine first 4 ingredients.
In large bowl beat eggs with fork, stir in whipping cream and melted butter, add sugar mixture, stir until smooth.
Stir in 2 cans of corn. Pour in a lightly greased 9x13 dish.
Bake 350 until golden brown and settled.
