Susan's Corn Pudding

1
Susan Feliciano

By
@frenchtutor

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 - 10
Prep:
10 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 1 can(s)
    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.

How to Make Susan's Corn Pudding

Step-by-Step

  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.

Printable Recipe Card

About Susan's Corn Pudding

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Healthy
Hashtag: #Thanksgiving




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