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
Find more recipes at goboldwithbutter.com
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
Bernice Riddle Nannie15 - Jul 20, 2010
try adding 1 teaspoon of vanila it gives it a wonderful flavor
Juliann Esquivel Juliann - Jul 23, 2010
Hi Bernice! Thanks for the tip. I will do just that next time I make it. Blessings to you
Susie Robinson Luv2Paint - Aug 17, 2010
Are these two small cans of evaporated milk???
Juliann Esquivel Juliann - Aug 17, 2010
Hi Susie! Yes they are two small cans. I do however have a friend who uses 2 regular large cans of milk she says it makes hers a little more cremier. You can try both ways and see which you prefer. Mine comes out more like a firmer pudding. Hers comes out like a soft pudding. Good luck. Blessings to you
Tammy Lassiter luvnoven - Dec 31, 2010
Juliann, I prepared this recipe for 3 seperate family Christmas gatherings and for each one I recieved numerous compliments. This corn pudding is the fluffiest, creamiest, sweetest and richest I have ever had, let alone made. Sinfully delicious. I have shared your recipe with my closest friends. Thank you for sharing it.