Question: Do you have any good recipes for corn pudding? I love it but can’t find a recipe I like.
When you’re looking into local cuisine on a trip (or in our case in a different neighborhood) it’s good ‘street sense’ to watch where the natives go. For example, when we go into Chinatown we don’t look for a place popular with the tourists, but instead opt to follow the locals down into what seems like a little dive in a hole in the ground for some of the best egg rolls, lo mein around. If it’s good enough for the Chinese families when they want a meal out. . .it’s good enough for us! But I digress. . .the point is, I looked high and low for a recipe for corn pudding that I liked. It is not a regular staple at our house. In fact, until I had been asked for a recipe in the ‘ask a blogger‘ forum, I had never tried it. My husband, however,–being from the south, was thrilled when I started making it.
The moral of the story is that I should’ve looked to the ‘natives’. And who do you think makes the best corn pudding? Not even my trusted and true Fanny Farmer had the answer. After dozens of corn puddings that I didn’t deem suitable to publish, the recipe I found was on a handwritten card passed down from an Amish farmer’s wife. Why wouldn’t they have the best corn pudding? Someone who makes everything from scratch and is sure to have a bounty of corn on the farm. . .has to have a good corn pudding recipe. (Ironically, this recipe calls for canned corn!)
Grandma’s Corn Pudding
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn
Directions
Preheat oven to 400 degrees. Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk.
Whisk in cornstarch.
Stir in corn and creamed corn. Blend well.
Pour mixture into prepared casserole dish.
Bake for 1 hour.
Hint: Before baking this, I crushed Ritz crackers and dotted them with butter for a topping!
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