20 November, 2012
Corn Pudding – Beryl’s Recipe
Serves: 8
Ingredients:
1 can (15 ounces) creamed corn
1 can (12 ounces) evaporated milk
1 cup sugar
3 tablespoons corn starch
2 each large eggs
1 tablespoon butter, quartered
Preparation:
Preheat oven to 350°
Using a 1½ quart size casserole, put the sugar and corn starch in casserole dish and mix with a fork. Add eggs and mix them with fork, too, until well blended. Add the corn, then the milk, and mix them with fork. Dot with butter.
Bake uncovered for 1 hour.
Notes:
It is important to do these steps in the order presented, or for some crazy reason it will not come out right. If you need to cook this at 325°, cook it for 1 ½ hours.
2 thoughts
Whenever the whole big extended family gets together in Mt. Holly at the West’s house, someone always requests this for at least one of the meals! Jon and Macina especially like this recipe!
Although Noreen makes a good version of corn pudding that she adapted from her mother-in-law’s recipe, I had the opportunity years ago to try a different version served at a small family restaurant on Tangier Island. I asked the cook if she would share her recipe with me, and this recipe is what she told me. I’ve been making corn pudding this way ever since.