Recipe by twissis
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 !
Top Review by gerrish.elizabeth
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
- 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)
Directions See How It's Made
- 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.