My Preferred Store: 405 Country Club Drive, Marshall, MN   [change]

Corn and Carrot Pudding

Makes 4 servings
Time to Prepare: 0:10
Time to Cook: 1:00


  • 10 ozCorn, sweet, yellow, frozen, kernels cut off cob, unprepared
  • 1 cup1% Milk, with vitamin A
  • 2 tblsWheat flour, white, all-purpose, enriched, bleached
  • 2 tblsSyrups, maple
  • 1/4 tspTable Salt
  • 1/4 tspGround Nutmeg
  • 3 largeFresh White Egg
  • 2 largeEgg, whole, raw, fresh
  • 3/4 cupCarrots, raw
  •   Cooking spray


1. Place 1 cup corn, 1/2 cup milk, and flour in a food processor, and process for 10 seconds.

2. Combine syrup and next 4 ingredients in a medium bowl; beat well with a wire whisk.

3. Add remaining 1/2 cup milk, remaining whole kernel corn, the pureed corn mixture, and carrot, stirring with a wire whisk until blended.

4. Pour mixture into a 1-quart casserole dish coated with cooking spray. Cover and bake at 350 degrees Fahrenheit for 15 minutes. Uncover and bake an additional 40 minutes or until set.

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