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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a recipe my grandmother uses to make corn pudding. Prior to tasting this recipe, I'd never eaten corn pudding before. Now it's a must during every family meal gathering. Ingredients:
1 (15 ounce) can cream-style corn |
1 (15 ounce) can whole kernel sweet corn (drained) |
6 large eggs |
1 tablespoon vanilla extract |
2 cups sweetened condensed milk |
3/4 cup sugar |
1/4 teaspoon nutmeg |
2 1/2 tablespoons flour |
2 tablespoons butter (melted) |
Directions:
1. Preheat oven to 350 degrees F.
2. Let cream corn sit open for a minute, then skim clear liquid off top.
3. Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
4. Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
5. Add eggs, beat well.
6. Beat in milk and vanilla, blending well.
7. Stir in corn and pour into prepared pan.
8. Drizzle butter evenly over the top.
9. Bake for about 1 hour; the center should jiggle when pan is gently shaken.
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