My grandmother always served this pudding for holidays and family reunions. Everyone loves it. Corn pudding is a popular side dish on Maryland's Eastern Shore. —Susan Brown Langenstein, Salisbury, Maryland
Featured In: 50 Vintage Desserts Worth Trying Today
- 4 large eggs
- 1 cup milk
- 1 can (15 ounces) cream-style corn
- 1/2 cup sugar
- 5 slices day-old bread, crusts removed
- 1 tablespoon butter, softened
- In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 9 servings.
Originally published as Grandmother's Corn Pudding in Country February/March 1997, p51
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Reviewed Mar. 6, 2011