Baked Corn Pudding

Baked Corn Pudding

Baked Corn Pudding

Recipe by Haylie Duff of Real Girl's Kitchen

SERVINGS

6

PREP TIME

5 Min

COOK TIME

1 Hour

FEATURED PRODUCTS
Whole Kernel Sweet Corn, 15.25 oz.

Whole Kernel Sweet Corn, 15.25 oz.

Ingredients

  • 5 eggs

  • 2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1/3 cup butter, melted

  • 1/4 cup milk

  • 2 tablespoons heavy cream

  • 4 tablespoons cornstarch

  • 1 cup shredded cheddar cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 5 eggs

  • 2 cans (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1/3 cup butter, melted

  • 1/4 cup milk

  • 2 tablespoons heavy cream

  • 4 tablespoons cornstarch

  • 1 cup shredded cheddar cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Spray casserole dish with non-stick cooking spray.

2. In large mixing bowl, whisk eggs then combine with all ingredients. Pour into casserole dish.

3. Bake for 50-60 minutes.

1. Preheat oven to 400°F. Spray casserole dish with non-stick cooking spray.

2. In large mixing bowl, whisk eggs then combine with all ingredients. Pour into casserole dish.

3. Bake for 50-60 minutes.

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