Melanie's Corn Pudding


Juliann Esquivel Recipe

By Juliann Esquivel Juliann


Rating:
Serves:
6 to 8
Prep:
10 Min
Cook:
1 Hr
Comments:

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.

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


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10 Comments

user
Juliann Esquivel Juliann
May 30, 2012
Thank you Jackie I am so glad you liked my recipe. It is really creamy and delish. I now make two corn puddings when we re having a get together because my family is very large and one just is not enough for everyone to get a serving. It's gone in a blink and still I get "Mom is there anymore corn pudding left?" Guess I might have to triple my recipe. This recipe has become a constant family favorite and is requested by my family all the time.

I am relly glad you found the corn pudding recipe you were looking for and that it happens to have been mine. Blessings in the kitchen to you and yours and to my old friend Melanie thanks for sharing your wonderful recipe and bless you where ever you are.
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Jackie Mento LivesToEat
May 30, 2012
Juliann, SCRUMPTIOUS is all I'm saying girlfriend! I've been looking for this type of corn pudding recipe FOREVER. It's a big southern favorite at homestyle restaurants but I could never get the recipe and my experiments always failed to produce that dense sweet corn goodness - UNTIL - I found your recipe. THIS IS THE ONE! Whenever I saw a corn pudding recipe and it called for a small amount of sugar I knew that was not the one. Who knew that adding 6 Tbl of cornstarch would do the trick of denseness! When I made it I made it with 2 12 oz cans of evaporated milk (got a phone call in the midst of the preparation and forgot to check out the comments for the size of the cans) but it came out high and creamy like you said on one of your posted comments. I knew the flavor was right and plan to make it with only 1 can (12 oz) next time. So I'm sending a big big thank you for posting this fabulous recipe and thanks to Melanie wherever you are also! LOL!
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Juliann Esquivel Juliann
Jun 30, 2011
Thank you Tammy. I am sorry I had not see your comment until now. I do not know how I missed it. Appologize for replying so darn late. I am glad you enjoyed this recipe. It is a family favorite. Thank you. LOL
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Juliann Esquivel Juliann
Jun 30, 2011
I tried this recipe and say it's Family Tested & Approved!
user
L D windella
Jun 28, 2011
I bought some corn today and decided to make corn pudding,I had corn pudding for the 1st time in 1980 on an Eastern Airlines flight from LAx to Florida,(back in the days when airlines provided meals) It was delicious but I've never made it.I'm going to try your recipe tomorrow.