27 October, 2013
Corn Pudding – Noreen’s Recipe
Serves: 5
Ingredients:
1 each large egg, beaten
¼ cup sugar
½ cup 2% milk
1 can, 15.25 ounces, whole kernel yellow corn, drained
½ teaspoon salt
Small pinch of pepper
1 tablespoon butter, slivered
Preparation:
Preheat oven to 400°
Use a fork or whisk to mix egg and sugar in a glass or CorningWare® loaf pan, add milk and mix well. Stir in corn, salt, and pepper, top with butter and bake 30 minutes or until firm on top.
Notes:
Can be baked along-side other dishes in the oven. If the other dish requires a lower temperature, just add more minutes to the corn pudding baking time, such as 40 minutes at 375° or 50 minutes at 350°, depending upon your oven.
One thought on : 1
The first time I tried corn pudding, it was at Noreen’s house back around 1972. I loved it and asked her for the recipe. Lori tells me this is her favorite version of corn pudding.