Susan's Corn Pudding

Susan Feliciano

By
@frenchtutor

My variation of an old family recipe. This dish is a staple for all our holiday meals.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 - 10
Prep:
10 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

1 can(s)
cream-style corn
1 c
drained whole kernel corn (fresh, frozen, or canned)
1 c
fine fresh bread crumbs, or
1/4 c
self-rising flour
2 Tbsp
raw sugar
1/2 tsp
salt
1/4 tsp
black pepper
12 oz
evaporated milk or cream
4
eggs, beaten
2 Tbsp
melted bacon fat or butter

NOTE: USE EITHER THE BREAD CRUMBS OR THE FLOUR, NOT BOTH.

Step-By-Step

1Preheat oven to 350°. Grease a 2 to 2-1/2 quart casserole dish.
2Combine all the corn, breadcrumbs, sugar, salt, and pepper in a mixing bowl. In another bowl, beat together the eggs, milk, and bacon fat. Pour the egg mixture over the corn mixture, and fold together. Place in the prepared casserole.
3Place the casserole in a pan of hot water, and bake for 1 hour and 10 minutes. Keep the water level about half-way up the sides of the casserole dish while baking.

This is best if allowed to cool somewhat before serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy
Hashtag: #Thanksgiving