Corn Pudding

From We Make You Kindly Welcome, by Elizabeth C. Kremer, Pleasant Hill Press, Harrodsburg, Kentucky, 1970.

This is one of the recipes from the wonderful Shaker restaurant in Pleasant Hill, Kentucky. It's simple to make, and a good corn dish to have in winter, when frozen corn is pretty much your only alternative.

Ingredients

2 tablespoons flour
1 teaspoon salt
3 tablespoons butter
3 eggs
2 tablespoons sugar
2 cups corn (fresh or frozen)
1 3/4 cups milk

Directions

Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour mixture in buttered casserole and bake for 45 minutes at 325F. Stir once halfway through cooking. When done, the pudding will be golden brown and a knife inserted will come out clean.

Comments

Mixture can be prepared ahead of baking and kept in a jar in the refrigerator. Shake well and pour into baking dish.
Mom cooks a healthier version of this. She halves all the ingredients except the corn, milk, and eggs. For the eggs, just use one egg and two egg whites. Also, she adds one red pepper chopped to the size of the corn, tops with parsley before baking, and doesn't stir it while baking.

Jim Plank

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