"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Corn Pudding Recipe

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This recipe for Corn Pudding, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Les & Mae Johnson
Added: Tuesday, March 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 15 oz. cans of creamed corn
1/2 c. butter or margarine
1 c. whole grain flour
1/2 c. sugar
2 large eggs

Directions:
Directions:
Preheat the oven to 350 degrees. Place large casserole or baking dish (10 - 12 inches round or square) in oven with butter or margarine to melt.
In a large mixing bowl, combine creamed corn, flour, eggs, and sugar and stir until all ingredients are combined.
Pour the corn mixture into warmed, buttery baking dish.
Place back in the oven and bake approximately 40-50 minutes, or until solid and golden in color.
Best served warm right out of the oven but Jacob even loves it re-warmed the next day!

Number Of Servings:
Number Of Servings:
Serves 6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This recipe was passed down to Jacob Johnson because it was his favorite dish at all Johnson family gatherings. It was left to him by his father, Les' Grandma Baria (Stepmother's mother). The recipe had been originated by her mother who was at least 1/8 Cherokee Indian.

 

 

 

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