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Adrian's Corn Pudding Recipe

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This recipe for Adrian's Corn Pudding is from Despot/Faraci Family and Frinds Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-4 cups (see note below) frozen, thawed white whole kernel corn, or fresh cut off cob
4 eggs
8 level tablespoons flour
1 quart whole milk or half and half
4 rounded teaspoons of sugar
4 tablespoons melted butter
1 teaspoon salt
Directions:
Directions:
Stir into the corn, the flour, salt, sugar and butter. Beat the eggs well; put them into the milk, then stir into the corn and put into a pan or Pyrex dish. Bake at 450 degrees for about 40-50 minutes.
Stir vigorously with a long prong fork or wooden skewer three times, approximately 10 minutes apart while baking, disturbing the top as little as possible.
Number Of Servings:
Number Of Servings:
at least 12
Personal Notes:
Personal Notes:
I found the inspiration for this recipe years ago while preparing to host my first Thanksgiving. It became an instant family classic. Over the years I've tweaked and refined it and have come to use 4 cups of corn instead of two listed above. It yields a much sturdier texture, which I prefer. The recipe works well whether you use 2,3, or 4 cups, the texture is just a bit different. All the other ingredient remain the same. Hope you enjoy this as much as my family does.

 

 

 

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