Ippy's Corn Pudding - Holiday
Recipe: #1836
November 01, 2011
Categories: Side Dishes, Corn, Southern, Christmas, Easter, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Here is one of the greatest cold-weather side dishes in the world. This is a most requested recipe during the holidays at my house, that goes great with many entrees. Guests who try it once will ask you for the recipe. Originally a lady named Ippy Patterson, learned of this recipe from a lady she knew in San Francisco."
Ingredients
Nutritional
- Serving Size: 1 (109.6 g)
- Calories 381.1
- Total Fat - 20.5 g
- Saturated Fat - 11.7 g
- Cholesterol - 155.2 mg
- Sodium - 438.8 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 4.1 g
- Sugars - 8.4 g
- Protein - 7.4 g
- Calcium - 31.7 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Mix together all ingredients except both kinds of corn.
Step 3
Gently mix in creamed corn.
Step 4
Add corn niblets, taking care not to crush kernels.
Step 5
Pour into ungreased Pyrex or china baking dish, about 9x13x2 inches.
Step 6
Bake 1 hour, or until top is golden and custard is set.
Tips
No special items needed.