- 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.
Reviews for Grandmother's Corn Pudding
"I love corn pudding as a side dish. However, this one is a little too sweet for my taste. I will try cooking it again. It was very runny with a syrupy consistency on the bottom. Maybe with less sugar and more bread it will be better to me. It is a very easy recipe to prepare."