• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Corn Pudding #2

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1 1/4 c Milk
  • 1 Stick butter; melted
  • 4 Eggs; beaten
  • 1 pk (20-oz) frozen corn kernels
  • --or-
  • 2 1/2 c -fresh corn kernels
  • 2 tb Sugar
  • 2 ts Salt
  • 1/2 ts Fresh ground black pepper
  • 1 ds Tabasco



In New Orleans this is a great dish, but a seasonal one. I have tried to
make it with frozen corn so that I can have it more often, and the results
are not bad. Of course, fresh corn is the best.

In a saucepan, heat the milk and gently melt the butter. Allow this to
cool for a bit while you beat the eggs and chop up the corn a bit in a food
processor or by hand. Don't puree it, as you want a rough texture. If using
frozen corn, allow it to melt first in a colander. Mix all the ingredients
together and place in a buttered 2-quart baking dish. Bake at 325 degrees
for 1-1/4 hours. The top should be lightly browned.

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