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How To Make Sweet Southern Corn Pudding
Before I lived in Virginia, I had never heard of Corn Pudding. At first, the thought of corn in pudding sounded very odd. But once I tried it, I was delighted to know that it really does taste good! It uses creamed corn, which is sweet and creamy in itself. Add the rest of the ingredients, and it is a treat for your tastebuds.
Years ago, a friend of mine had some of this corn pudding while at work. A co-worker of his (her name was either Virginia or Dot. Unfortunately both names stick in my head, but I don't remember which one made it) brought it to share, and my friend liked it so much that he got the recipe from her. I ended up with it, and made it many times over the years. Once I moved up North several years ago, the recipe got shuffled away, and it wasn't until I was going through my recipes a few weeks ago that I rediscovered it. I made it, and it brought back lots of memories from back then. I have both good memories and bad memories of that period of my life, but ones that are associated with this recipe are sweet!
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Preparation: 5 minutes
Cook Time: 45-60 minutes
Yield: About 3 1/2 cups, 3 servings of just over 1 cup each
- 1/2-3/4 cup sugar
- 3 Tablespoons flour
- 1/4 teaspoon salt
- 3 eggs
- 1 cup milk
- 1 can (about 14.75 oz) cream style corn
- 1 teaspoon vanilla extract, (optional)
- 1 teaspoon cinnamon, (optional)
- Preheat oven to 350 degrees
- Mix all ingredients together in a casserole dish (or any other oven-proof dish)
- Cook for 45 minutes to 1 hour, approximately. It is done once it is fairly solid and thick. If it still looks a little milky, it may look fine once you take it out and let it sit for a few minutes. But if it is still too watery in the center, leave in the oven for another 10-15 minutes
A Plate of Corn Pudding
Have you ever had Corn Pudding?
My Alterations Over the Years
As you can see by the recipe, I altered it at one time or another. But the recipe I provided here is just a little bit different than both versions. Here's how (and feel free to alter this to your own liking):
- Sugar: I used her original 3/4 cup, because 1 cup is almost too sweet. While in Virginia, I had an insatiable sweet tooth, and for whatever reason changed it to 1 cup. I actually had it that way when I made it yesterday, and it tastes fine... just very sweet.
- I use Skim Milk nowadays, although it doesn't matter which kind you use in this recipe. Higher fat ones may make it a little creamier, but skim tastes fine, so use whatever you desire and have on hand.
- I have also added 1 Tablespoon of honey in the past. I love honey, and it could certainly be added in place of some of the sugar, but it's unnecessary to add honey on top of the sugar. It is already quite sweet!
- While in Virginia, I added a cinnamon and sugar mixture on top, but since there's plenty of sugar in the recipe, cinnamon alone works very well.
These are my alterations, and however you choose to make it, I hope you enjoy it!
If you have any tips or alterations of your own, or a story to tell about Corn Pudding (or something similar to it), feel free to share in the comment section. Thank you for reading my recipe!
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Check out Xmags' recipe! It is tasty, and very refreshing on a hot day.
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