Country Corn Pudding recipe
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Old-Fashioned comfort food.

  


Country Corn Pudding

My fathers family owned nearby river property where we gardened, growing sweet corn along with other crops. Several rows of the corn were allocated to my maternal Grandmother and she always put up bushels of the sweet corn grown in that garden. For holidays and special occasions, Grandma would often make her Country Corn Pudding. For this recipe, we use our cut off the cob, frozen super sweet corn from the garden. However, you can use a store bought frozen corn, or a combination of canned whole kernel and creamed corn. And, while the recipe call for 5 cups of corn, it's forgiving if there is a little more, or a little less.

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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

Preheat oven to 400 degrees F. Butter or grease a 9- by 13-inch baking dish and set aside.

In a small bowl combine the sugar, cornstarch, seasoned salt, dry mustard and dried onion and set aside. Crack the eggs into a large bowl and lightly beat. Add the corn and mix until well combined. Add the dry ingredients to the corn/egg mixture and stir until blended. Add the milk and melted butter and mix until well incorporated. Pour into the prepared baking dish and bake for 1 hour, stirring once halfway through cooking.


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Country Corn Pudding Reviews

100% would make "Country Corn Pudding" again.

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Hi there. I grew up with a sweet version of this regional dish, right on the Potomac River. Is your family from around southern Virginia?

divaliciousdivalicious : comment :  12w 5d ago


[I made edits to this recipe.]

sgrishkasgrishka : comment :  26w 4d ago


[I posted this recipe.]

sgrishkasgrishka :  :  26w 5d ago


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