Side Dish

From Chloe's Kitchen

Chloe Tuttle, Innkeeper

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1607 Big Mill Road
Williamston, North Carolina 27892
252-792-8787

BigMill.com • info@BigMill.com

Ingredients 

1 15 ounce can corn, drained
1 14.5 ounce can creamed corn
1/4 teaspoon cayenne pepepr (Optional ground black pepper)
1/2 teaspoon salt
1/4 cup butter (melted = 1/2 stick)
6 Tablespoons sugar
6 Tablespoons flour
4 eggs
2 cups milk 

Step-by-Step 

Preheat oven to 350 degrees. Grease a 9x12x2 inch baking pan. 

Mix the corn and creamed corn. Stir in the pepper, salt, melted butter, sugar and four 

In another large mixing bowl, whisk the 4 eggs. Add milk. Add the corn mixture and stir. 

Pour into baking dish and fill almost full. 

Bake at least an hour and often longer until the corn pudding does not "jiggle." You can insert a spoon or knife into the center part to see if it is runny. If it is, then it needs to cook longer. Sometimes it takes 1 1/2 hours to set and be done. 

Notes
This recipe was given to me by friend Mary Anne. Take note - this Corn Pudding is definitely not diet food.

Yield
8 servings