Corn Pudding (Margaret Qualls' recipe)

By Susan Feliciano
@frenchtutor

Margaret Qualls was a cousin of my father. Her recipe for corn pudding is almost identical to the Colonial Williamsburg recipe. This dish has been around for centuries. I'm sure it was included in the very first Thanksgiving!

Rating:

★★★★★ 1 vote

Comments:

8 Comments

Serves:

6-8

Prep:

5 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

2 c: fresh corn off the cob, steamed
1/4 c: all purpose flour
1 Tbsp: sugar
1/4 tsp: salt
1/8 tsp: pepper
2 c: whipping cream
4: eggs, beaten
2 Tbsp: melted butter

How to Make Corn Pudding (Margaret Qualls' recipe)

Step-by-Step

1Preheat oven to 350°. Grease a 2-quart casserole dish.
2Combine the corn, flour, sugar, salt, and pepper. Beat together the cream, eggs, and melted butter. Mix this into the corn mixture and turn the mixture into the casserole.
3Place casserole in a pan of hot water. Bake for 1 hour and 10 minutes, until a knife inserted near center comes out clean. Allow to cool 10 minutes prior to serving.

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