Virginia Southern Style Corn Pudding
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3 - 15oz can(s)cream corn
2 - 15oz. can(s)whole kernel corn rinsed and drained thoroughly (no unsalted or light salt corn)
1/4 call purpose flour
8 largelarge eggs
2 sticksalted butter
2 1/2 can(s)evaporated milk
How to Make Virginia Southern Style Corn Pudding
- Mix sugar and flour in a separate bowl
Beat eggs in a separate bowl
Melt butter in a sauce pan on top of stove
- In a large mixing bowl combine cans of corn. Add flour and sugar mixture to the bowl of corn a little at a time. Stir in the beaten eggs and mix thoroughly. Add melted butter to the mixture. Lastly Stir in can milk and whisk together thoroughly (it’s best to use an electric mixture or whisk).
- Pour the mixture into a 9" X 11" X 2" rectangular baking dish 9(or equivalent). Place dish in another pan of shallow water. This helps make the custard on top. Bake uncovered in a 350 degree oven for about 1 hour or until top is golden brown.