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Dashiell Corn Pudding


Course : Puddings
Serves: 8
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Ingredients:


2 cans whole kernel corn -- drained (15 1/4-oz)

1/4 cup all-purpose flour

1 tablespoon cornmeal

3 tablespoons sugar

3 tablespoons butter or margarine -- melted

3/4 cup milk

2 large eggs

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon vanilla extract
 

Preparation / Directions:


Process 1 can corn in an electric blender until smooth, stopping to scrape down sides. Stir together pureed corn, remaining 1 can whole kernel corn, flour, and next 3 ingredients in a large bowl. Whisk together milk, next 3 ingredients, and, if desired, vanilla. Stir into corn mixture. Pour into a lightly greased shallow 2-quart baking dish. Bake at 350 degrees for 35 minutes or until set.

 

Nutritional Information:

106 Calories (kcal); 6g Total Fat; (53% calories from fat); 3g Protein; 10g Carbohydrate; 62mg Cholesterol; 69mg Sodium

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