Corn Pudding – a delicious recipe with butter, all-purpose, milk, salt, pepper, paprika. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and paprika.
2
Gradually stir about one-fourth of white sauce into egg yolks; add yolk mixture to remaining sauce, stirring constantly until thickened.
3
Combine sauce and corn in a medium mixing bowl; stir well. Beat egg whites (at room temperature) until stiff peaks form. Fold into corn mixture.
4
Gently pour mixture into a greased 2-quart casserole. Bake at 350u00b0 for 50 minutes or until center seems set. Serve immediately.
704
kcal
Calories
44
g
Fat
54
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup butter or margarine, 1/2 cup all-purpose flour, 2 cups milk, 2 teaspoons salt, and more.
Yes, Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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