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.
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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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 12|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 89.6mg||28 %|
|Sodium 326.2mg||11 %|
|Potassium 161.8mg||4 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 37.4g|
|Protein 4.5g||6 %|
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Calories per serving: 190
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