Prep 5 mins
Cook 30 mins
Molly O’Neill is the Food Editor for the Grandparents.com website. She contributed this recipe, credited Nancy Newsom & I found it in the latest email sent to me by Grandparents.com. Molly is the former food columnist for *The New York Times Magazine* & author of 3 cookbooks. She edited the critically-acclaimed anthology *American Food Writing* & was the hostess of the PBS series *Great Food* . She & Nancy suggest that this could-not-be-easier-to-fix side-dish is ideal to accompany ham as the slight sweetness balances the saltiness of the ham nicely. There are several corn pudding recipes on Zaar, but I did not find this one. Enjoy !
- 2 (14 3/4 ounce) cans creamed corn (Del Monte suggested)
- 1⁄3 cup milk
- 2 eggs (beaten)
- 3 tablespoons sugar
- 10 saltine crackers (crushed)
- saltine crackers (crushed, optional topping)
- fresh ground black pepper (to taste)
- Preheat oven to 375°F In a mixing bowl, combine all ingredients except the optional crushed crackers & mix well.
- Pour into a greased casserole dish & bake till the top is golden brown (approx 30 min).
- Top w/additional crushed crackers (as desired), allow to cool slightly & serve warm.
- NOTE: While not a part of the recipe, I think smoked pork chops would be another ideal main entree to serve w/this side-dish.
Welll....I didn't enjoy this as much as I thought I would. :( The amount of sugar, surprisingly, didn't make it too sweet. I couldn't distinguish the crackers...they blended/cooked in nicely. I think the problem I have with this is the texture of the corn...maybe I'll try it using 1 can creamed & 1 can niblets. It certainly is a quick & easy recipe! Made by a Cruisin' Culinary Queen for the Culinary Quest 2014. Thank you, Twissis, for posting. xo Bethie/elmotoo
I made this wonderful corn dish to go with tonights dinner. I also used ritz crackers as that was what I had. We really enjoyed it and will make again. Thanks for sharing. Made for Football Pool 2012.
I'll not rate this recipe because it was not to our taste at all, and taste is a subjective thing, isn't it. I have a very similar recipe that uses bread crumbs and chopped onion, and we like it much better. I'm thinking we did not care for the saltine flavor, and that was a surprise to me. Anyway, twissis, thanks for posting it. . . . . Janet