Tuesday, March 13, 2007

Corn Pudding



I don't know what else to say about this except it's really. good. stuff.

I could say it's sweet. It's fattening. It's comfort food at its finest. It's easy to make. It smells great. And it's a big hit at the dinner table.

But I'm pretty sure that when I say that it's really. good. stuff. that all that other stuff applies.

I also realize that it's just corn pudding and that a lot of you have it traditionally and annually at Thanksgiving. But my family has never served it as far as I know so when I made it for a birthday dinner not long ago it was very popular. In fact, every kernel was eaten.

So if you're looking for something easy to make and easy to please try this recipe. Don't go crazy and make it all the time, but try it at least once!

Grandma's Corn Pudding (Printer-friendly)
AllRecipes - Submitted by Lisa Cohen

INGREDIENTS:
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole
kernel corn
2 (14.75 ounce) cans cream-
style corn

DIRECTIONS:
1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for 1 hour.