- 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
"This is a staple at our house for holiday dinners. My cousin (who always comes for Thanksgiving dinner) would be incredibly upset if this pudding were not on the table (in fact, we double the recipe just for him). It is easy and delicious."
"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."