John Loring's Corn Pudding
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Nonstick vegetable oil spray
- 11-pound loaf Pepperidge Farm ''Original'' white bread
- 1quart milk or half-and-half
- 8tablespoons butter or margarine, melted
- 12extra-large or jumbo eggs
- 1½teaspoons salt
- ¼teaspoon cayenne pepper
- ¼teaspoon ground nutmeg
- 12ounces sharp Cheddar cheese, shredded
- 1pound frozen corn kernels, thawed
Nutritional analysis per serving (12 servings)
555 calories; 38 grams fat; 18 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 22 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Lightly spray a 10-by-16-by-2½-inch baking pan with vegetable oil, and set aside. Cut the crusts from the bread, and discard the end slices. Cut each slice into four squares.
- Step 2
Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
- Step 3
In a large mixing bowl, combine the eggs, salt, cayenne pepper and nutmeg. Beat by hand until thoroughly mixed. Add the cheese and corn, and mix well.
- Step 4
Pour the corn mixture over the bread. Bake for about 50 minutes or until the top is golden brown and the center is firm when tested with a knife.
Private Notes
Comments
Beware!! The half-and-half has been left out of the cooking directions. The first time I made this corn pudding for Thanksgiving, I discovered this omission the very hard way, after it was already in the oven! I alerted The Times many years ago, but still this error has not been corrected. It's a family favorite and has become a Thanksgiving tradition BUT you have remember to add the half-and-half.
Beware!! The half-and-half has been left out of the cooking directions. The first time I made this corn pudding for Thanksgiving, I discovered this omission the very hard way, after it was already in the oven! I alerted The Times many years ago, but still this error has not been corrected. It's a family favorite and has become a Thanksgiving tradition BUT you have remember to add the half-and-half.
I discovered the first time I made this that the recipe neglected to say when to add the half and half. Unfortunately, I didn't realize til it was already in the oven...I quickly pulled it out, etc. I am surprised that this error has not been corrected. I always add it with the cheese and corn.
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