susan's corn pudding

Oak Ridge, TN
Updated on Dec 22, 2011

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 1
    Preheat oven to 350°. Grease a 2 to 2-1/2 quart casserole dish.
  • Step 2
    Combine 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 3
    Place 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.

Discover More

Category: Vegetables
Ingredient: Vegetable
Method: Bake
Culture: Southern

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