Corn Pudding
from Nana · via Nana’s Kitchen
- Prep
- 15 minutes
- Total
- 1 hour 15 minutes
- Serves
- 6-8
From Nana’s recipe book, in her handwriting. The card is made out to Maia, and notes it came from the kitchen of Pat & Carmen.
Ingredients
- 6 tablespoons butter
- 4 tablespoons sugar
- 4 tablespoons flour
- ½ teaspoon salt
- 1 can White Shoe Peg corn, drained
- 1 16½ oz. can yellow cream style corn
- 1½ cups milk
- 6 eggs
Directions
- Melt the butter in an oven-proof baking dish.
- Mix both corns, all the butter you can pour out of the oven-proof dish, the sugar, flour and salt.
- Whisk or beat the milk and eggs thoroughly. Stir into the corn mixture and pour into the dish the butter was melted in.
- Bake about 1 hour at 325°. The top should be nicely browned.
Notes
- The butter left in the dish keeps the corn pudding from sticking.