Friday, November 25, 2011

Family Recipe Friday - Grandma's Corn Pudding

Here's a dish when made always reminds me of my Grandma Bean [Mary Elizabeth Faudree Bean]. She didn't have a recipe for this, she simply made it with what she felt were the right amounts of each ingredient. Years later I played around with the ingredients I wrote down in my little Hope Chest Recipes Book [simply a spiral bound notebook!] until I came pretty darn near the same flavors as I recall hers to be.

We always have this dish on Thanksgiving. And any other time I am missing my Grandma.

Grandma's Corn Pudding


  • 1/2 cup flour
  • 1 teaspoon salt
  • 4 teaspoons sugar
  • 3 tablespoons butter, melted
  • 2 cups fresh or frozen thawed whole kernel corn, cooked
  • 4 large eggs
  • 4 cups milk


Preheat oven to 450°.
Lightly butter a casserole dish. In a medium bowl combine with a whisk flour, salt, and sugar; mix in corn and melted butter. Beat eggs and add to milk. Stir into the corn mixture.  Pour mixture into casserole dish.
Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.

Return to the oven for 10 more minutes. Repeat stirring procedure.

Return to oven for 10 more minutes. Repeat stirring procedure.

Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding should be firm.


Karen said...

That sounds good. Just curious how you stir without disturbing the top.

Texicanwife said...

Good question Karen!

Her recipe says to use a meat fork for stirring. I usea large whisk, and just give it a gentle swirl. It begins to thicken like a pudding at about the second break for stirring, and you won't be able to do much more than poke through the pudding and move across the bottom a bit to keep it from scalding or burning there.

We had this for Thanksgiving dinner, and as always it was scrumptious!