This year I plan to share more recipes that I can eat – low to no carb. I haven’t shared many of those recipes, but, I want to be able to eat what I share with you! lol
But, having said that this Corn Pudding Recipe is one that is definitely NOT low to no carb! But, I wanted to share it with you because my family loves it. It’s my Grandmother’s recipe and the only time I cook it is Thanksgiving and Christmas dinners.
My Grandmother’s Corn Pudding Recipe
This is a very easy side dish that can be cooked for everyday dinners or special occasions. My grandmother always had it for special occasions and it was one of my favorites growing up. So, when I had kids and started cooking holiday dinners it was something I made sure was on the menu.
My kids have grown to love the favorites I grew up with. My mom’s and grandmother’s recipes are family favorites and when the kids come to holiday dinners they always devour them.
You might also like this Brussel Sprouts And Corn recipe..
I have gone very low carb and sugar-free which means I don’t eat most of them anymore, but to my kids it wouldn’t be a holiday diner without them.
It’s nice to know that as much as thigs change the good things remain the same – like passing down recipes through the family.
The evaporated milk and flour in the recipe help the dish to “set” so that it’s a bit firm and not at all runny. That’s the goal. I have heard of people adding jalapenos and things to the recipe but I have never tried any of that.
This dish is a “for sure” southern dish, it’s been around forever but not many people know what it is or how to make it.
You might also like this Recipe For Leftover Cornbread
Let’s dive in:
Corn Pudding Recipe
1 can creamed corn
1/2 can evaporated milk – 12oz can
1 tbsp flour
1 tbsp sugar stick of butter
oprtional: Chopped chives
Preheat the oven to 350 degrees
Beat the eggs.
Mix eggs, creamed corn, sugar, evaporated milk together. (Optional add chapped chives)
Mix flour in well.
Pour mixture into buttered baking dish.
Place “dots” (my Grandmother’s instructions) of butter on top.
Bake for 45 – an hour (or so) until well set (firm but moist).
It’s very simple to make and if your family loves corn, this is sure to become a favorite!
Jordyn @ Almost Supermom says
Looks absolutely delicious! I love recipes that are handed down 🙂 Thanks for linking up at Pinspiration Monday!
what temp is this baked on?
That seems to be important info, huh? Sorry about that. 350 degrees.
Thanks for the heads up!
Dianne Moore says
Can you make it the day before… refrigerate over night… cook next day? Thanks
I have never done that before – but lol I am planning on doing that very thing tonight!
Funny you asked!
So, here’s to trying, let me know how yours turns out.