Corn Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups whole kernel corn (fresh, frozen or canned - I use a can of whole kernel corn - not cream style -well drained)
1 cup milk (I use Carnation evaporated milk)
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt, or less if desired
1 tablespoon sugar
Dash or two of red pepper or hot sauce, to taste
1 large egg
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Directions: |
Directions:Put well drained corn in blender. Add rest of ingredients. Blend until mixed, about 20 or 30 seconds. (When I double or triple the recipe, I mix one batch at a time, then pour them together to bake.) Pour into buttered baking dish. Place dish into a 350° oven in a pan of hot water. (Note: Fit the dish into the pan before you begin to preheat the oven. Add fairly hot tap water to come within 1 inch of the top of the outside pan, remove dish and put pan of water in oven. I use my roaster for the outside pan. If the water is rather hot already, it will be just right when you add the casserole dish to this "water bath." This is a lot easier that trying to transport a pan of hot water!) Bake for 1 hour and 15 minutes or until custard is set.( I have often precooked it in the microwave for about 10 minutes and finished it in the oven when I don't have time to wait. Remove the pan from the water. Leave the water in the oven until it has cooled and you won't have to worry about spilling hot water on the floor or yourself.) |
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Number Of
Servings:5 to 6 |
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Personal
Notes: One recipe will fit a 1 quart casserole. I usually double or triple this recipe.
The ladies of the First Baptist Church in Toccoa always sent meals to the family when a member died. This became the dish I was requested to bring. I'd make a large one for the deceased member's family and one for our supper. One of my family would always ask: "Who died?" when we had corn pudding.
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