Grandmothers Corn Pudding Recipes

Steps:

• In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 9-in. square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish.
• Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.

Steps:

• 1. Combine water and cornstarch in a small dish. Set aside. In a small saucepan combine the butter, granulated sugar, and pepper. Heat until butter melts, then stir in the cornstarch mixture.Cook until mixture has thickened; add drained corn or thawed corn. Stir to combine.
• 2. Grease a 1 1/2 quart casserole or bowl; set aside. In a large bowl, beat eggs until light; stir in remaining ingredients. Pour corn mixture in and combine and then pour all into prepared casserole.
• 3. Bake at 350^ for 1 hour or until a knife inserted in center comes out clean. Serve while hot. This is one of my favorite corn dishes for the holiday table. Yes it's like a soufflé.

Steps:

• Preheat the oven to 325 degrees F.
• Mix all the dry ingredients together in a bowl.
• Mix the eggs, butter, milk and creamed corn.
• Add the flour mixture to the wet and mix until just combined.
• Grease a large 9 X 13 rimmed baking dish. Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.
• Bake for 1 hour, until the center is just set. Take the foil off the last 10-15 minutes so the top will be golden.