Easy Recipe for Baked Cream Corn Pudding
Baked Corn in Round Casserole
Baked Corn or Corn Pudding
For over a decade, I have made this recipe for every one of my family's get togethers, and the debate continues: Is this baked corn or corn pudding? This recipe makes a thick creamed corn that is perfect at Thanksgiving and Christmas dinners. The recipe can be doubled for large gatherings, and it tastes even better (in my opinion) reheated the next day.
Thanksgiving Recipe Books
- 2 cans (14.75 oz) creamed corn
- 2 large eggs, lightly beaten
- 1/4 cup melted butter
- 1/2 cup milk
- 3 tbsp all-purpose flour
- 2 tsp sugar
- 2 tsp baking powder
- Salt and pepper to taste
Preheat oven 350 degrees F. In a 1.5 quart baking dish, such as a casserole or glass dish, combine all the ingredients above. You do not need to grease the baking dish. Mix thoroughly. Bake at 350 degrees F for 50 minutes or until top is lightly brown. Remove from oven and let set for 2 minutes before serving.
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