Hilda Crockett's Corn Pudding

"I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use."
 
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Ready In:
1hr 20mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Lightly grease a 1 1/2-quart baking dish.
  • Combine sugar and cornstarch in medium bowl.
  • Add eggs, corn and milk and mix well.
  • Turn into baking dish and dot generously with butter.
  • Bake until center is almost firm, about 1 hour.

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Reviews

  1. Haven't tried it yet but just reading the ing. this sounds like my mama's corn pudding. All of her hand written recipes "vanished" when she passed and I've been trying to recreate them so I will be tasting it in the next couple of hours. From a Virginia girl transplanted to Texas THANKS a bunch to Leslie for submitting this.
     
  2. I also cut the sugar to 1/2 cup. It is my favorite corn pudding as well! Haven't wanted to tweak the recipe other that the sugar. You will get raves every time to prepare this dish!
     
  3. This is an amazing corn pudding. I have been to Hilda Crockett's on Tangier Island and would reccomend all of her recipes.
     
  4. When I was a child my family and I ate at the restaurant where they serve this on Tangier Island. The island is only accessible by boat. It is the BEST corn pudding ever. My mom bought a cookbook at the restaurant and make the corn pudding every year at the holidays. I just emailed her for the recipe last night. Little did I know it was on this site. You will truly enjoy this recipe. FYI ~ I only use 1/2 cup of sugar....the corn is sweet enough!
     
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