Prep 10 mins
Cook 45 mins
This recipe was one that my mom's best friend was famous for. Ms.Annette did not cook that much, but every time she was asked to bring something to a family get together it was this. I miss her a lot. She was like a second mom to me. She passed away about 10 years ago from cancer, so I am posting her recipes here for safe keeping. Maybe if you make this you will remember a lady who was sweet, that used to carry a pillow with her everywhere that she went and smile! In memory of Annette Rhue.
- 1⁄2 cup sugar
- 2 tablespoons flour
- 2 eggs
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 tablespoon melted butter
- 1 (14 3/4 ounce) can creamed corn
- 1 cup milk
- Preheat oven to 350°F.
- Grease a baking dish with butter.
- Mix together sugar and flour.
- Beat the eggs and to the mixture.
- Add the salt, pepper, melted butter, corn,and milk. Mix well.
- Pour into the baking dish.
- Bake for about 45 minutes.
- To test for doneness, jiggle the dish. It should be somewhat firm.
- The pudding will be lightly brown.
- Do not overcook or it will be watery!
Despite living in the South for years, I've never had corn pudding and wasn't sure what to expect. It turns out to be custardy, slightly sweet and filling. Also lower in fat and calories than I'd imagined. I used skim milk (Parmalat) and only 1/4 tsp salt, so it was probably even lower in fat & sodium than shown in the Nutrition Facts, and that worked out fine for me. Made for PAC 2008.