Monday, December 13, 2010

Awesome Corn Pudding Recipe

I treasure my grandmother's recipes. She was born, raised, and lived most of her life on a farm in southern Alabama. Though I try very hard to follow her recipes, my results always fall short of hers. I think it has to do with the eggs she gathered from nests that morning, or the unpasturized, un-whatevered, milk and butter that came from a cow she milked herself.

But one recipe I have had success with came, not from my grandmother, but from my husband's great aunt. She used to fix this Corn Pudding dish every time we visited. Preparing it yesterday for my local RWA chapter's holiday party brought back so many good memories.

Oh, and the pudding? Several at the party--including the fabulous Roxanne St. Claire and the amazing Kristen Painter--said it was to-die-for. Enjoy!

Awesome Corn Pudding a la Leigh Duncan

1/4 cup butter
3 eggs
3 tbs. flour
1/2 cup sugar (or less, if you like)
2 cups milk (I use 1 can evaporated and add enough reduced fat milk to make the 2 cups)
1/2 tsp. salt
2 cups creamed corn (I buy a frozen "roll" of creamed corn and defrost it)

Preheat oven to 400 degrees

Melt butter in 9" square pan or oven-safe casserole.

Whisk eggs in large bowl. Whisk in flour, sugar, milk and salt until smooth.

Stir in corn. Immediately pour into prepared pan.

Bake 45 min. - 1 hour, until pudding is firm or doesn't slosh when the pan is gently shaken.

If the top starts looking too brown, tent aluminum foil over the casserole until it finishes baking. Do not let the aluminum rest on the pudding or it will rip off the beautiful crust.

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