corn pudding (margaret qualls' recipe)

Name: Corn Pudding (Margaret Qualls' recipe)
Prep time: 5 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 cup(s) fresh corn off the cob, steamed; 1/4 cup(s) all purpose flour; 1 tablespoon(s) sugar; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 2 cup(s) whipping cream; 4 - eggs, beaten; 2 tablespoon(s) melted butter

(1 RATING)

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Susan Feliciano

Oak Ridge, TN

Updated on Dec 22, 2011

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!

Rate

prep time 5 Min

cook time 1 Hr 10 Min

method Bake

yield 6-8 serving(s)

Ingredients

2 cups fresh corn off the cob, steamed
1/4 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups whipping cream
4 - eggs, beaten
2 tablespoons melted butter

How To Make corn pudding (margaret qualls' recipe)

Step 1

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

Step 2

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.
Step 3

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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