Juliann's StoryThis is a great side dish. Creamy, buttery and sweet. It is served alongside any meat or poultry dish I make. It does not last long. It is quick and easy and oh so good. I got this recipe from a friend at a pot luck lunch one day. She has long since moved away, but I remember her each time I make her great corn pudding. I named the dish after her. Thanks Melanie where ever you are.
real butter not the unsalted kind
1First melt butter in microwave and set aside. Before doing anything else take a little melted butter and butter a caserole dish. Set aside for later. Next mix sugar, corn starch, and can milk. I put everything in the blender. Mix well until sugar and corn starch are disolved. Add the eggs and disolved warm butter and blend well. Note: Be sure your butter is no longer hot.
2In a large bowl pour out the canned corn. Pour blended milk, sugar and egg mixture over the corn. With a wire wisk mix everthing real well making sure to incorporate the creamed corn with the milk and egg mixture.
3Pour your corn mixture into the buttered caserole dish and bake at 350 degrees for one hour. Enjoy