Melanie's Corn Pudding Recipe

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Melanie's Corn Pudding

Juliann Esquivel

By
@Juliann

This 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.


pinch tips: How to Shuck, Cook, and Cut Corn


Comments:

Serves:

6 to 8

Prep:

10 Min

Cook:

1 Hr

Ingredients

2 can(s)
creamed corn
1 stick
real butter not the unsalted kind
6 large
eggs
2 can(s)
evaporated milk
6 Tbsp
corn starch
1 c
sugar

Directions Step-By-Step

1
First 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.
2
In 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.
3
Pour your corn mixture into the buttered caserole dish and bake at 350 degrees for one hour. Enjoy

About this Recipe

Other Tag: Quick & Easy