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Casserole, Corn Pudding (D/P, TNT)
Source: Unknown
Serves: 4 to 6

1 can creamed corn
3 tbsp. melted butter
1/4 cup sugar, scant
Salt and pepper
3 tbsp. cornstarch
3 eggs
1 cup milk or soy milk

Mix all ingredients. Pour into buttered 9"x9" casserole (glass is better than metal).

Bake at 350°F for about 40 minutes until set in the middle and nicely browned. If doubling the recipe and using a 9"x13" pan, cook approximately 60 minutes.

Poster's Notes:
I made a trial run of this recipe today, to see if I would prefer it to my usual cornbread for Thanksgiving. I accidentally used 1 cup of sugar instead of 1/4 cup. It is delicious but obviously too sweet. I used soy milk and it turned out great. I also left out the salt and pepper.

I didn't have a square pan so I used a round pie pan (not sure what size, but not a small one like the graham cracker crusts come in). It fit perfectly.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A