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.


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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.

Directions Step-By-Step

1
Preheat oven to 350°. Grease a 2 to 2-1/2 quart casserole dish.
2
Combine 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.
3
Place 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