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Creamy Corn Pudding

December 20, 2009 by Mary Anne Rittenhouse 4 Comments

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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.

Ingredients:
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

Directions:
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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Filed Under: Recipe Index, Recipes Under $5, Side Dishes, Vegetarian Tagged With: Christmas, cooking, Holidays, recipes, Recipes Under $10, Side Dishes, thanksgiving, vegetarian

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Cheap Recipe Blog says

    October 10, 2011 at 11:23 am

    This looks delicious. You have a lot of cheap recipe ideas on your site – keep up the good work!

    Reply
  2. Rene Grays says

    February 2, 2012 at 11:46 pm

    This is one awesome blog. Keep writing.

    Reply

Trackbacks

  1. Christmas Captured – Photos from our Feast « Feast on the Cheap says:
    December 27, 2009 at 6:23 pm

    […] Creamy Corn Pudding Pages […]

    Reply
  2. Southern Creamy Corn Pudding | eatnownownow says:
    July 29, 2011 at 12:09 am

    […] Creamy Corn Pudding Adapted from Feast on the Cheap […]

    Reply

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