Creamy Corn Pudding
"From The Southern Living Cookbook"
photo by Seasoned Cook
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
directions
- Melt butter in heavy saucepan over low heat.
- Add flour, sugar, and salt, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually add milk and cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat, and stir in corn.
- Beat eggs well.
- Gradually stir about one-fourth of hot mixture into beaten eggs.
- Add eggs to remaining hot mixture, stirring constantly.
- Pour into a greased 1 1/2 quart casserole. Bake at 350 degrees for 1 hour.
Questions & Replies
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about how many people will this recipe feed -
how many people will this casserole feed
Reviews
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Fantastic, simple recipe! My stove burners were not working for some reason, so I just mixed all the ingredients together in the casserole dish directly, along with the unmelted butter square and added about 3/4 t. baking powder and baked for an hour on 350 F. Yummy!
-
But novice cooks should know that you must have everthing prepared before your begin! Mix the dry ingredients, beat the eggs, butter the cassarole, open the cans etc., because you can't stop stirring! It's nice to have a wooden spoon to stir also. -
EXCELLENT flavor. This corn pudding is so creamy and would go great as a side to any meal. We thoroughly enjoyed this dish! Will repeat again. Prepared for the 2008 May Cancer Livestrong Event in the Photo Forum. -
What a nice treat for a change. We all enjoyed it. The poor thing got off to a rough start as my oven quit about 10 minutes into the cooking time. It had cooled off to about 200 by the time I noticed it. In spite of this it turned out quite well. It was a bit moister than it likely would be with a more consistent cooking temperature. I found that it firmed up a bit as it cooled and it is a perfect sweetness. Thank you for sharing your recipe with me for Spring PAC 2008. -
I've been making this corn pudding for too many years to tell. It's requested at every family gathering. I guess you could say it's my "old stand-by". I take it to everything from church pot lucks to meals for new moms. This is a wonderful, much trusted recipe. Turns out great everytime. About all you can do to mess it up is to way overcook it. And I do mean WAY overcook it.
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RECIPE SUBMITTED BY
I live in NC and work as a marketing executive for a title insurance company. I live with my husband and 2 daughters in a house built in 1883 that we are restoring. We are all history buffs, so it is a labor of love.
I have always loved to cook, although now that I work full-time I don't get to do it as much as I like.
I love decorating for different seasons and holidays. I love china, flatware and stemware and love to change tablesettings. My favorite cooking show is "Good Eats" on the Food Network. Funny and educational are a great combination!
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