This recipe has been in our family for over 40 years, and was handed down to me by my aunt. I have tried many other recipes for corn pudding, but I always come back to this one. We enjoy this dish all through the year for any celebration. Whenever I take it to a get-together, there is never a bit left over!
- 4 tablespoons butter, divided
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Dash pepper
- 1-1/2 cups milk
- 3 egg yolks, lightly beaten
- 2 cups fresh or frozen corn kernels
- 2 jars (2 ounces each) chopped pimientos, drained
- 1-2/3 cups cracker crumbs, divided
- In a skillet, melt 3 tablespoons butter over medium heat. Saute pepper and onion until tender. Add flour, salt and pepper; stir until well blended. Gradually add milk; cook and stir until thickened. Slowly blend in egg yolks. Remove from the heat; fold in corn, pimientos and 1 cup crumbs. Pour into a greased 1-1/2-qt. casserole. Melt remaining butter and toss with remaining crumbs; sprinkle over casserole. Bake, uncovered, at 350° for 30-40 minutes. Yield: 6 servings.
Originally published as Corn Pudding in Reminisce July/August 1992, p35
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