Corn Pudding 3
Print This Recipe
INGREDIENTS 1 (15-ounce) can cream-style corn
1 (15-ounce) can whole kernel sweet corn, drained
6 large eggs
1 tablespoon vanilla extract
2 cups milk
3/4 cup sugar
1/4 teaspoon nutmeg
2-1/2 tablespoons flour
2 tablespoons butter, meltedPreheat oven to 350 degrees.
Let cream corn sit open for a minute, then skim clear liquid off top. Spray a 9 x 13-inch baking dish with nonstick vegetable spray; set aside.
Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk. Add eggs, beat well. Beat in milk and vanilla, blending well. Stir in corn and pour into prepared dish. Drizzle butter evenly over the top.
Bake for about 1 hour; the center should "jiggle" when pan is gently shaken.