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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Aunt Harriet's Corn Pudding Recipe

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This recipe for Aunt Harriet's Corn Pudding is from Endangered Recipes: Too Good To Be Forgotten, 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:  
12 - 15 large ears of fully matured corn or large bag of frozen corn with large kernels (about 1 qt. worth)
1 T. sugar
1 T. flour
1 tsp. salt
1/2 c. melted butter
1 c. light cream
Directions:
Directions:
Preheat oven to 350 degrees. The method for fresh corn is to scrape the ears until you have about 1 quart. Mix corn with flour, sugar, salt, melted butter, and cream. Put into a greased casserole dish and bake for one hour.
Personal Notes:
Personal Notes:
Mine has never come out as firm and solid as the recipe suggests, but it is a very good way - and is a more refined way - to eat garden fresh corn than gnawing it. This dish is all right with any entree - ham or lamb or beef or chicken - and it is quite rich.

 

 

 

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