Grandmother’s Corn Pudding
Total TimePrep: 10 min. Bake: 50 min.
- 4 large Eggland's Best eggs
- 1 cup whole 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° until a knife inserted in the center comes out clean, 50-60 minutes.
Nutrition Facts1 serving: 175 calories, 5g fat (2g saturated fat), 102mg cholesterol, 264mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 6g protein.
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Oct 11, 2018
This is something I make several times a year, it's delicious and the grand kids eat it up every Thanksgiving. I do cut the sugar a little, otherwise, it's a perfect side dish.
Nov 14, 2013
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.
Mar 6, 2011
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.