Old-Fashioned Corn Pudding Recipe
- 3 Eggland's Best Eggs
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup milk
- 1 can (16-1/2 ounces) cream-style corn
- In a bowl, beat eggs. Add butter, flour, sugar and salt; mix well. Stir in milk and corn. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 35 minutes or until a knife inserted near center comes out clean. Yield: 6 servings.
Reviews for Old-Fashioned Corn Pudding(2)
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When I was the wee-est of girls, growing up on the prairies of Minnesota, my Scandinavian Grandfather would make this each and every year for Thanksgiving and Christmas. For me, it didn't matter what else was on the table, for THIS dish is the ONLY one I wanted to eat! Then, sadly, time passes, you move away from home, don't have time to come back except for weddings and funerals, and too late you remember with fondness a cherished dish whose recipe disappeared with the person.
I've read tons of recipes for "Scalloped Corn" as we used to call it (and as the other reviewer mentioned, too) but they were all so changed and adulterated from what I remember. Meaning NO DISRESPECT to the other reviewer but the classic version of this recipe is the one printed or if you want to go further back in time, your corn became "creamed" when you cut it from the cob. I would no more stick bacon, peppers and such in this dish than I'd change my Gran's pumpkin pie recipe by adding nuts or chocolate to it! Both the taste and texture of this dish were so memorable for the sheer simplicity, silky texture and the fact that CORN was the featured taste. From Pillsbury to Betty Crocker, I could read that their recipes were NOT what I was looking for. Then, on the same day that I found THIS recipe on the web, I found the identical recipe in a 1946 Lutheran Church cookbook, so I knew it had to be the one. Bless You, Taste of Home, for publishing this recipe and bringing memories back to me of my childhood. And Viva La Difference to all folks that need to add to this dish to call it their own. :)
As the Wizard said upon meeting Dorothy, "Why I'm a Kansas man myself. Born and bred in the heart of the West..." Though the Wiz had his geography mixed up, there's no mixing up the fact that we plains folk love corn. And this 1854 Kansas corn pudding recipe is right on target, though it is affectionately, and like the Wizard incorrectly, called 'scalloped corn in our clan.
If you're like me, I can't leave anything alone in the kitchen without doctorin' it up a bit. And the thought of just adding a single can of cream-style corn leaves me as cold as an blast from an Arctic Express wind. We love adding fresh corn cut close to the cob or at least add a can of whole kernel. Depending upon what's in our kitchen at the time, we'd dice up some pepper(any color will do), onions, some bacon and quickly saute it in a pan to give it all a head start cooking. If you got some cheese, shred some of that and throw it in the mix or add it on top before serving. Ain't it a shame to think of all that corn making fuel for gasohol, when it could be put to some many better uses, like corn pudding, scalloped corn and some fine mash.