Prep 15 mins
Cook 1 hr
Old fashion recipe that's worth repeating. A dear friend gave me this recipe and it's absolutely delicious.
- 1 can creamed corn
- 1 can sweet corn, drained
- 2 eggs, whipped
- 1 green pepper, diced
- 1 onion, diced
- 2 cups cracker crumbs
- salt & pepper, to taste
- 1 dash milk
- 1⁄4-1⁄2 cup butter
- Mix first 6 ingredients into a casserole consistency.
- Salt and pepper to taste.
- Use milk to loosen as much as needed.
- Pour into baking dish and pat top with butter.
- Bake in a 350 degree oven uncovered for 1 hour.
I bought some canned corn on sale and tried this recipe. DH and I loved it. I only made minor changes: used all creamed corn (1 white and 1 yellow), subbed 1 tablespoon dried minced onion for the fresh onion, used Ritz roasted veg cracker crumbs, and stirred 1/2 stick very softened butter into everything. I used a 2 quart 8x8 inch casserole dish.
I thought this was really good. Followed the advice of Deb G and used dried onion since I was out of fresh. Also used one can creamed corn and then just filled the can 3/4 full of frozen corn rather than canned kernals. Diced some sweet red mini peppers and mixed those in since I don't like green pepper. Ok, so I changed quite a bit, but it was still really tasty. My husband didn't like it, but he doesn't like corn pudding, so I wasn't surprised. I will make this again.
Thanks so much for posting this. The day before thanksgiving I went to get my corn pudding recipe. Lost! Oh no! Then I thought of Zaar. I recognized your recipe as my lost favorite, saved! Note this is more of a solid corn pudding, not a custard type. I usually use less onion and peppers.