Corn Pudding (Margaret Qualls' recipe)

Name: Corn Pudding (Margaret Qualls' recipe)
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 6-8
Cuisine: American
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

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 vote5

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
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How to Make Corn Pudding (Margaret Qualls' recipe)

Step-by-Step

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