Hilda Crockett's Corn Pudding

5.0(5)

I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use.

by Leslie in Texas·published 2008-11-06

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Corn

Servings

(6–8)

Total time

1h 20m

prep 20 min

Calories / serving

241 kcal

Ingredients (6)

serves

1/2-1 cup sugarsugar
3 tablespoons cornstarchcornstarch
2 eggsegg
1 (1 lb) can cream-style corncorn
1 (13 ounce) can evaporated milkevaporated-milk
butterbutter

Instructions (6 steps)

01Preheat oven to 350 degrees.
02Lightly grease a 1 1/2-quart baking dish.
03Combine sugar and cornstarch in medium bowl.
04Add eggs, corn and milk and mix well.
05Turn into baking dish and dot generously with butter.
06Bake until center is almost firm, about 1 hour.

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Rich recipe — supports nutrition-aware planning.