Southern Corn Pudding (Not Sweet) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 7 |
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I couldn't find a corn pudding recipe here that was quite like what I grew up with. This recipe relies on the corn itself for a touch of natural sweetness instead of sugar like a lot of recipes call for. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
3/4 cup milk |
1 teaspoon salt |
black pepper, to taste |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (14 3/4 ounce) can creamed corn (or substitute another can of whole-kernel corn, drained) |
3 eggs |
Directions:
1. Melt butter in saucepan. Add flour, cook and stir about 1 minute. Gradually add milk, whisking constantly, until thick and bubbly. Add salt and black pepper to taste. Remove pan from heat, and add corn.
2. Beat eggs in large bowl. Pour about 1/4 hot corn mixture into eggs, stir to temper eggs. Return corn and egg mixture to hot corn mixture in pan, stir well.
3. Pour into greased 8x8-inch casserole dish. Bake at 350 for about 1 hour, or until set in the middle.
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