Monday, November 25, 2013

Grandma's Corn Pudding

I used to make a version of this corn pudding for Thanksgiving years ago. But it was a bit too heavy for me after a while. Then I found this new version and it is so much lighter. And full of corn goodness. I think cheese and Habaneros would go well in it also.

Grandma's Corn Pudding


5 eggs

1/3 cup butter, melted

1/4 cup white sugar

1/2 cup milk

4 tablespoons cornstarch

1 (15.25 ounce) can whole kernel corn

2 (14.75 ounce) cans cream-style corn


Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour.

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