susan's corn pudding

★★★★★ 1 Review
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By Susan Feliciano
from Oak Ridge, TN

My variation of an old family recipe. This dish is a staple for all our holiday meals.

★★★★★ 1 Review
serves 8 - 10
prep time 10 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For susan's corn pudding

  • 1 can
    cream-style corn
  • 1 c
    drained whole kernel corn (fresh, frozen, or canned)
  • 1 c
    fine fresh bread crumbs, or
  • 1/4 c
    self-rising flour
  • 2 Tbsp
    raw sugar
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 12 oz
    evaporated milk or cream
  • 4
    eggs, beaten
  • 2 Tbsp
    melted bacon fat or butter
  • NOTE: USE EITHER THE BREAD CRUMBS OR THE FLOUR, NOT BOTH.
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How To Make susan's corn pudding

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