Those guilty pleasures Thanksgiving sides certainly bring back memories. I was trying to get creative and had completely forgotten about this recipe. It’s one of those recipes that your just not sure about, but then it comes our piping hot and that first bite? Oh, my goodness. This corn pudding is definitely “comfort food” and will be on my table this Thanksgiving. I hope it is yours!
- 2 cups fresh Corn (about 8-9 ears)
- 3 whole Eggs
- 1 cup canned evaporated Milk
- 2 Tablespoons Butter, melted and cooled.
- 1 teaspoon Salt
- 3 Tablespoons Flour (you can also substitute gluten free flour)
- 1 Tablespoon Sugar
- Dash of white pepper
Cut corn from the cob if using fresh. Place corn in a large mixing bowl. Beat eggs, in a separate bowl, until light and fluffy. Add eggs to corn mixture. Add milk, butter, salt, flour, sugar and pepper. Stir all ingredients together until well combined. Butter a baking dish. Spread the corn mixture into the baking dish. Place baking dish in a larger pan with high sides. Fill outer pan with boiling water, about half way up the side of the corn dish. Place in preheated oven at 250F degrees. Bake until firm and lightly browned on top, about 45-60 minutes.