Recipe: Thelma Collins' corn pudding
November 18, 2010
Thelma Collins' corn pudding
Total time: 1 hour
Servings: 8 to 10
Note: Shared by Thelma's son, Marc.
Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, we want photographic evidence: Click here to upload pictures of the finished dish.
2 (14.75-ounce) cans cream-style corn
1 (15.25-ounce) can corn, drained
4 eggs, beaten
1/4 cup sugar
2 tablespoons flour
1/4 cup (1/2 stick) butter, melted
1. Heat the oven
to 325 degrees.
2. In a large bowl,
whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.
3. Pour the pudding
into a shallow, 2-quart casserole and bake until set, about 45 minutes.
Each of 10 servings: 182 calories; 5 grams protein; 28 grams carbohydrates; 2 grams fiber; 7 grams fat; 4 grams saturated fat; 97 mg cholesterol; 9 grams sugar; 368 mg sodium.
Copyright © 2014, Los Angeles Times