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"The belly rules the mind."--Spanish Proverb

Kathy's Southern Corn Pudding Recipe

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This recipe for Kathy's Southern Corn Pudding is from The Rees Family Cookbook Project, 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:  
3 eggs
1/2 cup melted margarine
1/2 cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
1/2 cup milk
1 teaspoon vanilla extract
Directions:
Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

 

 

 

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