Tuesday, May 17, 2011

Deep South Eats: Corn Pudding

Oh, I just want to get out that big ole spoon and scoop this stuff up it is so good. Another great recipe from Confessions of a Kitchen Diva that is so easy that you will be checking your recipe just to make sure you didn't miss anything. I am such a sucker for simplicity. This is wonderful served with any grilled meats or ham slices at Sunday lunch.

  • 1 package (20 ounces) frozen Southern-style cream corn, thawed (just throw it in your fridge the day before)
  • 2 cups frozen white corn kernels, thawed (same as above)
  • 4 Tablespoons butter, melted
  • 2 teaspoons sugar
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • salt to taste (pretty generously as it needs the salt)
  • Preheat oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a medium bowl, mixing well.
  • Pour into a greased (2 quart) baking dish.
  • Bake uncovered 45 minutes until set in the middle.
Original recipe from Confessions of a Kitchen Diva.

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