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Corn Pudding
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Description
Undoubtedly the best side dish I have ever had. It’s not an actual pudding, more of a corn casserole but that name sticks. Warning: this makes a TON.
Ingredients
- 3 cans (14 3/4 Oz. Size) Creamed Style Corn
- 8 whole Eggs
- 1-½ cup Sugar
- 1-½ cup All-purpose Flour
- 1-½ cup Margarine
- 1 can (15 1/4 Oz. Size) Kernel Corn
Preparation
Follow the order of the directions even if it seems like there is an easier way. That is the trick to the dish tasting right. Preheat oven to 350 F.
Place creamed corn into a greased 6-quart baking dish. With a whisk, thoroughly mix in eggs, then the sugar, then the flour and then the margarine. At the end, add the kernel corn. Mix thoroughly. Bake at 350 F for 1 hour until light brown.
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2 Comments
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Ariane on 5.28.2012
Warm the margarine to room temperature and because of the consistency and softness of it, it will mix in easily. You could melt it if you prefer, too. I typically don’t, but it will work either way.
shari on 5.22.2012
Hey, this sounds like a great potluck dish! However, I’m wondering how a person would ‘whisk in the margarine’? Do you melt it first?