Recipe: Corn Pudding

This coming Saturday I'll be hosting a potluck. Cooking for a crowd is something I love to do. I will be covering the entrees for this event, however, when I'm going somewhere else and have to bring food one of my family recipes is often requested. That recipe is my family's version of corn pudding. The recipe is one my mother made when I was a child, and she still does for social functions. This is a custard style corn pudding, and it is really sweet. It's not meant to be healthy. It's meant to be jaw-dropping delicious.  It is deceptively simple to make. I hope you will give it a try and that you enjoy it.

Note: This recipe is easily halved to make a more reasonable family dinner size in case you are not cooking for a huge crowd.

This photo is of a half batch prepared.

Corn Pudding

8-12 Servings

Ingredients:

• ½ cup butter (margarine will affect this dish's consistency, please use the real thing)
• 1 cup sugar
• 2 cans (14.5 oz.) cream style corn (I prefer Del Monte Brand)
• 2 cans (12 oz.) evaporated milk
• Enough water to make 4 cups of milk
• 6 Tablespoons Cornstarch
• 4 eggs
• 2 Teaspoons Vanilla (You can use imitation if you do not have pure vanilla.)

Directions:

1. Preheat oven to 400 degrees.
2. Place stick of butter in a 9”x13” baking dish and melt in preheated oven.
3. Mix evaporated milk, water and corn starch until the cornstarch is dissolved.
4. Mix all other ingredients together in a bowl.
5. Add milk mixture to bowl and blend well.
6. Pour mixture into melted butter in baking dish.
7. Bake for 40 minutes.
   
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