Prep Time: 20 Minutes Cook Time: 1 Hour Yield: 1- 9×13 pan about 8 servings
2 lbs. Corn kernels (can be fresh, canned, or frozen)
5 tbsp. Sugar
2 ½ tbsp. Flour
3 ½ Eggs (lightly beaten)
1 ¾ cups Milk (usually a fuller fat is better- 2% and up)
3 ½ tbsp. Butter (melted)
- Preheat oven to 350 degrees Fahrenheit. Lightly spray 9×13 inch dish with cooking spray.
- In a large mixing bowl, mix corn, sugar, flour and salt.
- Fold in eggs with fork.
- Add milk and butter, lightly stir.
- Transfer corn pudding to casserole dish. Cook for approximately 1 hour, or until the center of the corn pudding slightly hardens (doesn’t wiggle). Serve hot.