Corn Pudding Iv

Name: Corn Pudding Iv
Ingredients: 2 (15 ounce) cans creamed corn; 2 (15.25 ounce) cans whole kernel corn; 5 eggs, beaten; 1 pint half-and-half cream; 1 cup heavy whipping cream; 2 tablespoons all-purpose flour; 2 tablespoons cornmeal; 2 tablespoons white sugar; 1/4 cup butter, melted; salt to taste; ground black pepper to taste

11 ingredients

2 steps

Ingredients

2 (15 ounce) cans creamed corn
2 (15.25 ounce) cans whole kernel corn
5 eggs, beaten
1 pint half-and-half cream
1 cup heavy whipping cream
2 tablespoons all-purpose flour
2 tablespoons cornmeal
2 tablespoons white sugar
1/4 cup butter, melted
salt to taste
ground black pepper to taste

Directions

1

Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole.
2

Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set.