IPPY'S CORN PUDDING

Ippy's Corn Pudding image

Here is one of the greatest cold-weather side dishes in the world. This is a most requested recipe, 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.

Provided by Lindas Busy Kitchen

Categories Corn

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

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Ingredients

4 eggs, beaten
1/2 cup butter, melted
1 cup heavy cream
1 teaspoon salt
1/3 cup sugar
1/2 cup flour
1 pinch cayenne pepper
2 (14 3/4 ounce) cans creamed corn (do not use unsalted corn)
2 (10 ounce) boxes frozen corn niblets, semi-thawed

Steps:

Preheat oven to 350.
Mix together all ingredients except both kinds of corn.
Gently mix in creamed corn.
Add corn niblets, taking care not to crush kernels.
Pour into ungreased Pyrex or china baking dish, about 9x13x2".
Bake 1 hour, or until top is golden and custard is set.

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