14 January, 2011
Corn Pudding – Helen Bryant’s Recipe
Serves: 8 adults
3 large eggs
1 cup of granulated sugar
1 cup of whole milk
2 cans (15.25 ounces) of whole kernel corn, drained
1 teaspoon salt
Dash of pepper
1 – 2 Tablespoons of butter
Preheat oven to 400°
In a square baking dish, lightly beat the eggs with a fork. Gradually add the sugar and then add the milk, stirring steadily to mix well. Stir in the corn, then the salt and pepper. Place 4 small pats of butter across the top – do not mix in.
Bake at 400° for about 40 minutes, until the pudding is set.
This was a family favorite at the Bryant’s house and served at every holiday dinner.It makes a great side dish for baked ham, roasted turkey or roast beef.
The recipe is very easily doubled – just use a larger casserole or baking dish.
Easy optional additions could be ¼ cup diced green pepper and/or onion, or ½ cup of shredded Velveeta or cheddar cheese.
This dish adapts well to bake along with other foods at different temperatures, except for broiling, which is not recommended. If you have something else in the oven at 425° – 450°, check for doneness at 30 minutes. If the oven temperature is 350°, allow 50 minutes.
Take it easy on adding pepper. More than a dash of pepper tends to settle at the bottom of the pan while baking. If anyone is on a low sodium diet, you can omit the salt during preparation and just add it individually after plating.