Recipe: Thelma Collins’ corn pudding

Thelma Collins’ corn pudding

Total time: 1 hour

Servings: 8 to 10

Note: Shared by Thelma’s son, Marc.

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2 (14.75-ounce) cans cream-style corn

1 (15.25-ounce) can corn, drained

4 eggs, beaten

1/4 cup sugar

2 tablespoons flour

1/4 cup (1/2 stick) butter, melted

1. Heat the oven to 325 degrees.

2. In a large bowl, whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.

3. Pour the pudding into a shallow, 2-quart casserole and bake until set, about 45 minutes.

Each of 10 servings: 182 calories; 5 grams protein; 28 grams carbohydrates; 2 grams fiber; 7 grams fat; 4 grams saturated fat; 97 mg cholesterol; 9 grams sugar; 368 mg sodium.