Shakertown Corn Pudding

Shakertown Corn Pudding Recipe

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Mary Vaughn


My family makes me bring this to every holiday get-together. I have to double (everything but the milk) because there is never enough!


★★★★★ 1 vote

15 Min
1 Hr 30 Min


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1 can(s)
corn, whole kernel (drained)
1 can(s)
corn, cream-style
2 large
eggs, beaten
2 Tbsp
all purpose flour (rounded)
3 Tbsp
sugar (rounded)
1 tsp
2 to 3 Tbsp
butter, melted
1 1/4 c
milk, 2%

How to Make Shakertown Corn Pudding


  • 1Pre-heat oven to 325 degrees.
    Grease a 2 qt. casserole or 8x8 square pan.
  • 2Hand mix all ingredients in a medium mixing bowl.
    Pour into greased pan.
  • 3Place on middle rack in oven.
    Cook for 45 minutes.
    Stir gently.
    Sprinkle sugar generously over top of casserole.
  • 4Put back in oven for another 45 minutes or until lightly browned around edges and bubbly.
    Let sit for 20 minutes before eating.
    If you decide to double this recipe, do not double milk. 1 3/4 to 2 cups will be enough.

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About Shakertown Corn Pudding

Course/Dish: Side Casseroles

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