Corn PuddingIngredients:* 4 cups whole kernel corn (fresh, frozen, or canned and drained)* 1 can (14.75 ounces) cream-style corn* 3 large eggs* 1 cup whole milk* 1/2 cup unsalted butter, melted* 1/4 cup granulated sugar* 1/4 cup all-purpose flour* 1 teaspoon salt* 1/2 teaspoon black pepperInstructions:1. Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.2. In a large mixing bowl, whisk together the eggs, milk, and melted butter.3. Add the sugar, flour, salt, and black pepper and whisk until smooth.4. Stir in the whole kernel corn and cream-style corn until well combined.5. Pour the mixture into the prepared baking dish and spread evenly.6. Bake for 45–50 minutes, or until the center is set and the top is lightly golden.7. Let the corn pudding rest for 5–10 minutes before serving.8. Serve warm as a classic Southern side dish.Prep Time: 10 minutesCook Time: 50 minutesTotal Time: 1 hourServings: 8 servings
