Melanie's Corn Pudding

MELANIE'S CORN PUDDING
Recipe Rating:
 1 Rating
Serves: 6 to 8
Prep Time:
Cook Time:

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

The Cook

Juliann Esquivel Recipe
x5
Well Seasoned
Key Largo, FL (pop. 44,216)
Juliann
Member Since Jun 2010
Juliann's notes for this recipe:
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.
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Directions

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
Comments

1-5 of 10 comments

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user Bernice Riddle Nannie15 - Jul 20, 2010
try adding 1 teaspoon of vanila it gives it a wonderful flavor
user 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
user Susie Robinson Luv2Paint - Aug 17, 2010
Are these two small cans of evaporated milk???
user 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
user 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.

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