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Categories: Sides, Vegetarian

Thelma Collins' corn pudding

Thelma Collins' corn pudding
Glenn Koenig / Los Angeles Times

Every year at my house, we host what we call the "Long Table Thanksgiving." It's a simple tradition, and it does a lot to minimize holiday stress. We provide the birds, and everyone else brings a side dish. Oh, and ... Read more

Total time: 1 hour | Serves 8 to 10
Note: Shared by Thelma's son, Marc.
  • 2 (14 3/4-ounce) cans cream-style corn
  • 1 (15 1/4-ounce) can corn, drained
  • 4 eggs, beaten
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup (1/2 stick) butter, melted

Step 1Heat the oven to 325 degrees.

Step 2In a large bowl, whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.

Step 3Pour 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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