|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This corn pudding is a delicious corn casserole made rich with an egg and milk mixture. The corn pudding is stirred several times during the baking process. Sugar adds to the sweetness, but feel free to leave it out or use an alternative sweetener or sugar substitute. This Kentucky classic is a good choice for a Derby day dinner.
From Beaumont Inn Chef Nick Sundberg:
"This side dish is so popular that we offer it at lunch and dinner every day. The 3-step cooking process and the use of white corn make this a different and unique version of this Kentucky classic."
1/2 cup all-purpose flour
1 teaspoon salt
4 teaspoons sugar
3 tablespoons unsalted butter, melted
2 cups whole kernel corn, fresh or frozen and thawed
4 large eggs
4 cups milk
In a lightly buttered casserole dish, combine flour, salt, and sugar; mix in melted butter and corn. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450 degrees F.
Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.
Return to the oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 to 15 minutes, or until the top is light brown and the pudding is firm.