Creamy Corn Pudding


Mary Anne here. This recipe is an oldie but a goodie. I pulled it out of the archives this past Thanksgiving and it was a tremendous hit. I don’t know why I had forgotten such a delightful side dish, as it is soft and creamy with just a whisper of sweetness.  The pudding is sort of a “cheaters” soufflé – all of the taste and elegant presentation, but it will never fall! It complements both meat and poultry.

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Creamy Corn Pudding
Serves 12 with leftovers

Notes: You will need a 2-quart, round soufflé dish.

This dish can be prepared up to 2 days before. Cover with plastic wrap after fully it is cooled and then refrigerate. Return the pudding to room temp (about 2 hours on the counter top). Remove the plastic wrap and reheat, covered with foil, at 350 degrees for about 40 minutes until hot.

1 stick sweet butter, melted and cooled – stock
4 large eggs, lightly beaten – stock
2 – 14.75 oz. cans creamed-style corn – $2.38
1- 8.25 oz. can creamed-style corn – $0.69
1 1/3 cups evaporated milk – $0.67
7 Tablespoons flour – stock
1½ tablespoons sugar – stock
¾ Tablespoon salt – stock
1/8 Teaspoon Cayenne – stock
Grand Total Assuming Well-Stocked Pantry: $3.74
Total Per Serving: $0.31

1. Preheat the oven to 350 degrees.

2. Butter or spray with “Pam” a 2-quart soufflé dish or deep-dish casserole.

3. Combine all of the ingredients, mixing well. Pour into the prepared soufflé dish.

4. Fill a rectangular brownie pan with hot water, about 1 ½ to 2 inches up the sides. Place the prepared casserole in the “bath” and bake for 1 ½ to 2 hours until the top is golden and the pudding is firm.



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