My Corn Pudding
Ingredients
Instructions
- Preheat oven to 350°.
- Butter a 3-quart casserole dish.
- In a large bowl, combine corn and carrots.
- Add the remaining ingredients.
- Mix well and pour into the prepared casserole.
- Set dish in a baking pan and add enough boiling water to come halfway up the side.
- Bake the pudding about 1 hour, until custard is set, but still jiggly in center (a knife inserted at the side of the pudding should come out clean).
- Remove dish from water and cool at least 10 minutes before serving.
- Yields 8 servings.
Nutrition & Diet Analysis (per serving)
681
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).