My grandmother always made corn pudding for the big holiday meals .... it just isn’t Thanksgiving or Christmas in our family without it. We make it for any meal where company is coming and we need a good side dish
SOUTHERN CORN PUDDING
(serves 12)
6 eggs
3 cups milk (see Note 1)
6 cups fresh corn, cut from the cob (see Note 2)
1/4 cup plus 2 tablespoons butter or margarine, melted
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper (white pepper looks best)
Lightly grease a 9 x 13 pan (Crisco works great)
Spread drained corn evenly in the bottom of the pan
Combine eggs & milk, beating well (I give it a quick whirl in a blender)
Add flour, sugar, salt & pepper & give another quick whirl to combine
Pour blender contents evenly over corn
Do not panic when it looks like corn soup!
Bake at 375 degrees for 40-45 minutes or until set and top is a nice golden color.
Note 1 - frozen or canned corn (drained) works fine
Note 2 - substitute half & half for all or part of 3 cups milk for a very rich recipe
This recipe is easy to cut in half (serves 6) - use 1-1/2 quart baking dish
We LOVE corn pudding for the holiday meals. Sometimes we will take a couple of cups of canned corn and puree them in the food processor and add to the mix. One thing we always do now is grate about a quarter cup of asagio cheese and add it to the mix...