Deep South Corn Pudding

This recipe is adapted from “Potluck Southern Style” by Linda G. Hatcher, published in 1997. I have heard of corn pudding as it is common in the southern US, but I admit that I have never had it until now. This is an easy recipe and very inexpensive to make. Corn Pudding makes a great side dish to any southern style meal.


Ingredients for 6 servings

  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 15 ounce can creamed corn
  • 1/4 cup chopped bell pepper (optional)
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • Dash of black pepper
  • 1 cup milk
  • 1 small jar pimento, (optional)
  1. Beat eggs well with a wire whisk.
  2. Add flour and corn; beat well.
  3. Stir in bell pepper, butter, black pepper, milk, and drained pimento.
  4. Pour into a buttered 2-1/2 quart casserole dish.
  5. Bake at 350 degrees for 1 hour.

Notes

The consistency is similar to a thick custard, and there is a pleasant sweetness from the corn and added sugar. This was very easy to make and you should not have any difficulties with this one. This recipe would make a great side dish for a Sunday dinner or Thanksgiving table. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!

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