“Molly O’Neill is the Food Editor for the Grandparents.com website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Grandparents.com. Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy !”
READY IN:
35mins
SERVES:
8
YIELD:
8 1/2 cup servings
UNITS:
US

Ingredients Nutrition

  • 2 (14 3/4 ounce) cans creamed corn (Del Monte suggested)
  • 13 cup milk
  • 2 eggs (beaten)
  • 3 tablespoons sugar
  • 10 saltine crackers (crushed)
  • saltine crackers (crushed, optional topping)
  • fresh ground black pepper (to taste)

Directions

  1. Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
  2. Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
  3. Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
  4. NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.

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