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Southern Corn Pudding Recipe

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This recipe for Southern Corn Pudding is from First Baptist Church of Holland, 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:  
1/4 C sugar
3 T all purpose flour
2 tsp baking powder
1 1/2 tsp salt
6 large eggs
2 C whipping cream
1/2 C butter melted
5 C canned or frozen shoe peg corn
Directions:
Directions:
Combine first 4 ingredients

Wisk together eggs, whipping cream and butter in a mixing bowl. Gradually add sugar mixture, whisking until smooth. Stir in the corn.

Pour into a lightly greased 13" X 9" baking dish.

Bake at 350º for 45 minutes or UNTIL GOLDEN BROWN AND SET IN THE MIDDLE OF THE DISH. remember, you are slmost cooking a custard.

Let stand 5 minutes before serving.

Tip, it works a little better to set the dish in a shallow bowl of water to cook. It will be slower to cook, but a better product.

For a southwest taste, you can blend in one 4 oz can of chopped green chilies or 1/4 tsp of ground cumin.
Personal Notes:
Personal Notes:
This is not a typical corn cassarole. This will cook up as a custard in texture as is traditional to recipes in the south east US. It was a standard on the church homecoming spreads as I grew up in rural Virginia.

 

 

 

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