~ savory corn pudding ~
I combined bits of my friend Linda's recipe and that of my own, turned out splendid! Great for the upcoming holidays or potluck! Not the best picture, forgot to take one until almost gone!
prep time
15 Min
cook time
50 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2-15 ounces cans creamed corn
- 1-15 ounce whole kernel corn - drained
- 2 sticks butter,melted
- 4 - eggs, beaten
- 3/4 cup sugar + 1 tablespoon
- 1 teaspoon vanilla extract
- 2 tablespoons minced onion, dried
- 2/3 cup flour
- 1/2 cup corn meal
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- TOPPING
- 3/4 cup bread crumbs
- 3 tablespoons melted butter
- Seasoning - if desired
How To Make ~ savory corn pudding ~
-
Step 1Preheat oven to 350 degree F. Grease a 9x13 baking dish, set aside. In a large bowl, beat eggs. Add corns and sugar, mix. Add all other ingredients except topping, and beat until well combined. -
Step 2Spread into prepared baking dish. Mix topping until breadcrumbs are all moistened. Sprinkle evenly over casserole.
-
Step 3Bake for 45 minutes to 1 hour. If topping gets too brown before casserole is set, cover loosely with foil. Leave set up for 5 minutes before cutting! Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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