Recipe: Corn Pudding
Posted by starwoodgal on November 17, 2008
This is another excellent dish for the Thanksgiving or Christmas dinner table. It makes a beautiful casserole dish and I’ve never had anyone tell me they didn’t love it. Another easy to prepare dish from Mimi’s trusty family cookbook. Thanks, Mimi (my Mom)! I’d be a kitchen disaster without you.
Mimi’s Corn Pudding
1/4 cup butter (I really prefer using real butter with this recipe)
2 Tablespoons sugar
2 Tablespoons flour
1/8 cup evaporated milk
2 eggs, slightly beaten
3/4 teaspoon baking powder
10 oz. package frozen whole kernel corn, thawed
Melt butter. Combine the sugar and flour in a small blow. Stir in the melted butter. Add eggs, milk and baking powder and mix well. Stir in thawed corn. Pour into a buttered 1 quart casserole dish. Bake at 350 degrees for 40 minutes. (I always double this recipe when serving more than 5 or 6 people. They gobble this stuff up. Gobble? Get it. I crack myself up!)
Y’all Enjoy! 
Mental P Mama said
Ohhhh. I have never done it with evaporated milk. Can’t wait to try this one;) I hope you will contribute to my fund for larger clothes.
caroldee said
Different from mine maybe I will give it a try. I always heard you had to use creamed corn.hmmmm thanks for sharing it. : )