Friends- this Monday meal corn pudding recipe is a traditional, time honored and tested treat here at Places In The Home. My corn pudding has graced the tables of family, friends, church covered dishes and funeral lunches more times than I can count. I’ve gotten “fancy” with it by adding crumbled bacon, green onions, pearl onions, and/or cheese to the recipe, but find it is most requested in original form. This recipe is holiday and company worthy, relatively simple and a house favorite. Get those index cards ready or fingers on the Ctrl+ “C” and Ctrl+ “V” – here it is.
Places In The Home Corn Pudding
2 cans whole kernel corn, drained
2 cans cream style corn
½ cup milk
½ cup half-and-half
1 tablespoon sugar or 1 ½ pack sweetener
1 tablespoon self rising flour
1 teaspoon pepper
4 tablespoons butter or margarine, melted
Preheat oven to 350 degrees F. Grease 9 X 13 casserole dish or spray with preferred cooking spray and set aside. In large mixing bowl, crack eggs one at the time and lightly beat.
Add melted butter, milk, drained whole kernel corn and cream style corn, stirring well.
Add sugar or sweetener, flour, and pepper (optional ingredients now if desired) blending all ingredients together.
Pour mixture into casserole dish. Bake at 350 degrees F for one hour or until knife inserted in center comes out clean.