Grandma's Holiday Corn Pudding

Pat Duran

By
@kitchenChatter

I never knew my Dad's mother as she died when I was 3 months old-my mom and dad lived with and cared for her- she taught my mom to cook and bake (mom was 18 when I was born).My mom now 92 has saved many of these recipes and now has given them to me..73.. I have no one to pass them to since my son and daughter are not into cooking and baking..(although they have eaten many of these recipe growing up);both single..in their 40's..never married....so sad...well enjoy this recipe and many others I will post; from grandma and mom.


Featured Pinch Tips Video

Comments:

Serves:

4 to 6

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

16 oz
whole kernel corn,drained well
1/4 c
real butter
1/4 tsp
granulated sugar
1/2 c
water, cold
2 tsp
cornstarch
1 pinch
white pepper
3 large
eggs,lightly beaten
2 Tbsp
flour
3 Tbsp
brown sugar
3/4 c
whipping cream
NOTE:
creamed corn may be substituted for the whole corn

Directions Step-By-Step

1
Combine water and cornstarch in a small dish. Set aside.
In a small saucepan combine the butter, granulated sugar,salt and pepper.Heat until butter melts, then stir in the cornstarch mixture.Cook until mixture has thickened; add drained corn or thawed corn. Stir to combine.
2
Grease a 1 1/2 quart casserole or bowl; set aside.
In a large bowl, beat eggs until light; stir in remaining ingredients. Pour corn mixture in and combine and then pour all into prepared casserole.
3
Bake at 350^ for 1 hour or until a knife inserted in center comes out clean. Serve while hot.
This is one of my favorite corn dishes for the holiday table. Yes it's like a soufflé.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy