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.
"Very simple and delicious vegetable side. It was great served next to roast chicken and fried chops and the kids just loved it. I'm gonna add some cumin and roasted chilies to make a southwestern version next time."- drouchea
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|1 1/2 teaspoonsSeasoned salt|
|1/2 teaspoonDry mustard|
|1 tablespoonDried minced onion|
|5 cupsFrozen fresh sweet corn; or 1 can whole kernel corn plus 2 cans cream style corn|
|1/2 cupMilk; or 1 small (5 oz) can of evaporated milk|
|1/2 cup (1-stick)Butter; melted|
Country Corn Pudding 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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