DELICIOUS CORN PUDDING
Corn pudding is one dish you will make over and over again. Everyone loves it once they try it.
Corn pudding is a great side dish addition to any meal whether it’s a holiday or just anytime. Southerners like their corn pudding. My family loves this dish and it is always on my table at Thanksgiving. This dish will keep refrigerated for several days. Make it for Easter or Christmas for a great addition to your meal. This recipe has been in my family for years and has always been a family favorite and asked for anytime I have guests or family in my home for a meal.
Corn Pudding
2 (14.75 ounce) cans white sweet cream style corn
1 cup evaporated milk
3 tablespoons all-purpose flour
4 tablespoons sugar
1/4 cup butter or margarine, melted
3 large eggs, beaten
Pour corn into casserole dish. In a separate bowl combine milk, flour, sugar, butter, and eggs. Mix well with whisk. Add to corn in casserole and mix. Bake in preheated 350 degree oven for 1 hour. Stir twice while baking. Once after 20 minutes and again at 40 minutes. Makes 6 to 8 servings.
If you like this recipe, you might also like my recipe for Broccoli Casserole.
Savory Corn Pudding
Ingredients
- 2 14.75 ounce cans white sweet cream style corn
- 1 cup evaporated milk
- 3 tablespoons all-purpose flour
- 4 tablespoons sugar
- 1/4 cup butter or margarine melted
- 3 large eggs beaten
Instructions
- Pour corn into casserole dish.
- In a separate bowl combine milk, flour, sugar, butter, and eggs. Mix well with whisk.
- Add to corn in casserole and mix. Bake in preheated 350 degree oven for 1 hour. Stir twice while baking. Once after 20 minutes and again at 40 minutes.
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