“Happy Thanksgiving and here is a recipe from Burke’s grandmother in Texas for corn pudding, this is yummy and easy to make, just make sure the corn is thawed and the butter melted, but not boiling hot. You can probably cut the amount butter down quite a bit for a lower fat dish, you know how southerners are with the butter! This freezes well too. Enjoy!” – Bridget McLaughlin
Corn Pudding
Ingredients
- 2 Cups Corn
- 1/4 Cup Flour
- 2 to 3 Tablespoons Sugar
- 1 Teaspoon Salt
- 2 Cups Milk
- 2 Eggs Beaten
- 2 Tablespoons Butter Melted
Instructions
- Thaw corn if necessary the day before. Preheat oven to 350 degrees.
- Combine dry ingredients and mix well. Add corn and stir to coat.
- Beat eggs well. Add milk and melted butter; mix well. Gradually add in corn mixture; stir until just combined.
- Pour into lightly greased 1 1/2-quart baking dish and bake for 1 hour. Stir twice during first 30 minutes. Serves 6 to 8 and recipe may be doubled or tripled if desired.
2010 Recipe – Bridget McLaughlin and Burke Lucy
