susan's corn pudding
My variation of an old family recipe. This dish is a staple for all our holiday meals.
prep time
10 Min
cook time
1 Hr 10 Min
method
Bake
yield
8 - 10
Ingredients
- 1 can cream-style corn
- 1 cup drained whole kernel corn (fresh, frozen, or canned)
- 1 cup fine fresh bread crumbs, or
- 1/4 cup self-rising flour
- 2 tablespoons raw sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces evaporated milk or cream
- 4 - eggs, beaten
- 2 tablespoons melted bacon fat or butter
- NOTE: USE EITHER THE BREAD CRUMBS OR THE FLOUR, NOT BOTH.
How To Make susan's corn pudding
-
Step 1Preheat oven to 350°. Grease a 2 to 2-1/2 quart casserole dish.
-
Step 2Combine all the corn, breadcrumbs, sugar, salt, and pepper in a mixing bowl. In another bowl, beat together the eggs, milk, and bacon fat. Pour the egg mixture over the corn mixture, and fold together. Place in the prepared casserole.
-
Step 3Place the casserole in a pan of hot water, and bake for 1 hour and 10 minutes. Keep the water level about half-way up the sides of the casserole dish while baking. This is best if allowed to cool somewhat before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Tag:
#Healthy
Keyword:
#Thanksgiving
Ingredient:
Vegetable
Method:
Bake
Culture:
Southern
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