Corn Pudding (Margaret Qualls' recipe)

Susan Feliciano

By
@frenchtutor

Margaret Qualls was a cousin of my father. Her recipe for corn pudding is almost identical to the Colonial Williamsburg recipe. This dish has been around for centuries. I'm sure it was included in the very first Thanksgiving!


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Comments:

Serves:

6-8

Prep:

5 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

2 c
fresh corn off the cob, steamed
1/4 c
all purpose flour
1 Tbsp
sugar
1/4 tsp
salt
1/8 tsp
pepper
2 c
whipping cream
4
eggs, beaten
2 Tbsp
melted butter

Directions Step-By-Step

1
Preheat oven to 350°. Grease a 2-quart casserole dish.
2
Combine the corn, flour, sugar, salt, and pepper. Beat together the cream, eggs, and melted butter. Mix this into the corn mixture and turn the mixture into the casserole.
3
Place casserole in a pan of hot water. Bake for 1 hour and 10 minutes, until a knife inserted near center comes out clean. Allow to cool 10 minutes prior to serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom