Recipe: Thelma Collins' corn pudding
(Glenn Koenig / Los Angeles Times)
Thelma Collins' corn pudding
Total time: 1 hour
Servings: 8 to 10
Note: Shared by Thelma's son, Marc.
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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.
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