John Loring's Corn Pudding

Name: John Loring's Corn Pudding
Ingredients: Nonstick vegetable oil spray; 1 1-pound loaf Pepperidge Farm ''Original'' white bread; 1 quart milk or half-and-half; 8 tablespoons butter or margarine, melted; 12 extra-large or jumbo eggs; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; 12 ounces sharp Cheddar cheese, shredded; 1 pound frozen corn kernels, thawed

10 ingredients

10 steps

Ingredients

Nonstick vegetable oil spray
1 1-pound loaf Pepperidge Farm ''Original'' white bread
1 quart milk or half-and-half
8 tablespoons butter or margarine, melted
12 extra-large or jumbo eggs
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
12 ounces sharp Cheddar cheese, shredded
1 pound frozen corn kernels, thawed

Directions

1

Preheat the oven to 375 degrees.
2

Lightly spray a 10-by-16-by-2 1/2-inch baking pan with vegetable oil, and set aside.
3

Cut the crusts from the bread, and discard the end slices.
4

Cut each slice into four squares.
5

Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
6

In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg.
7

Beat by hand until thoroughly mixed.
8

Add the cheese and corn, and mix well.
9

Pour the corn mixture over the bread.
10

Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.