Sweet Southern Corn Pudding

Published on by Annmarie Knipfer, Executive Chef
20151120_144124Prep Time: 20 Minutes    Cook Time: 1 Hour     Yield: 1- 9×13 pan about 8 servings

Ingredients

2 lbs. Corn kernels (can be fresh, canned, or frozen)

5 tbsp. Sugar

2 ½ tbsp. Flour

Dash Salt

3 ½ Eggs (lightly beaten)

1 ¾ cups Milk (usually a fuller fat is better- 2% and up)

3 ½ tbsp. Butter (melted)

 

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray 9×13 inch dish with cooking spray.
  2. In a large mixing bowl, mix corn, sugar, flour and salt.
  3. Fold in eggs with fork.
  4. Add milk and butter, lightly stir.
  5. 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.