Today's Flavor with Chef Nikki Shaw
Thoughtful Thursday CREAMY CORN PUDDING
Dec. 10, 2015
2 14½-ounce cans cream style corn
½ cup whole kernel corn, drained
4 eggs, beaten
1 tablespoon sugar
1 tablespoon flour
1 cup milk
¼ cup butter, melted
1. Preheat oven to 350 degrees. In a medium bowl combine cream style corn, whole kernel
corn, eggs, sugar, flour, milk & butter. Mix until blended well.
2. Pour corn mixture into a buttered glass baking dish. Bake for 35 minutes, or until center is
firm & top is golden.
servings: 8 / prep time: 10 minutes / cook time: 35 minutes