Side Dish Vegetables Corn Corn Pudding Recipes Corn Pudding IV 4.2 (53) 47 Reviews 6 Photos Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Submitted by REYNOLD Updated on June 18, 2020 Save Rate Print Share Close Add Photo 6 6 6 6 Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 (15 ounce) cans creamed corn 2 (15.25 ounce) cans whole kernel corn 5 eggs, beaten 1 pint half-and-half cream 1 cup heavy whipping cream 2 tablespoons all-purpose flour 2 tablespoons cornmeal 2 tablespoons white sugar ¼ cup butter, melted salt to taste ground black pepper to taste Directions Combine cream-style corn, regular corn, eggs, half-and-half, cream, flour, cornmeal, sugar, melted butter, salt, and pepper in a 2-1/2 to 3-quart casserole. Bake at 325 to 350 degrees F (165 to 175 degrees C) for 1 hour or until set. I Made It Print 96 home cooks made it! Nutrition Facts (per serving) 326 Calories 20g Fat 35g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 326 % Daily Value * Total Fat 20g 25% Saturated Fat 11g 56% Cholesterol 132mg 44% Sodium 525mg 23% Total Carbohydrate 35g 13% Dietary Fiber 2g 9% Total Sugars 7g Protein 8g 16% Vitamin C 5mg 5% Calcium 80mg 6% Iron 1mg 7% Potassium 313mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.