JOHN LORING'S CORN PUDDING

John Loring's Corn Pudding image

Provided by Enid Nemy

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

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Ingredients

Nonstick vegetable oil spray
1 1-pound loaf Pepperidge Farm ''Original'' white bread
1 quart milk or half-and-half
8 tablespoons butter or margarine, melted
12 extra-large or jumbo eggs
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
12 ounces sharp Cheddar cheese, shredded
1 pound frozen corn kernels, thawed

Steps:

Preheat the oven to 375 degrees. Lightly spray a 10-by-16-by-2 1/2-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.
Distribute the bread squares over the bottom of the baking pan, and drizzle the butter evenly over the bread.
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.
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.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 38 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 19 grams, Sodium 606 milligrams, Sugar 7 grams, TransFat 1 gram