Chesapeake House Corn Pudding

Adam Moore 0 Comments
Servings: 8 Total Time: 1 hr 40 mins Difficulty: Beginner
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This recipe comes from ,Aunt Kitty Weaver, who graciously shared it with us.
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Chesapeake House Corn Pudding

Author: Adam Moore Cooking Method: Cuisine: , Courses: , Recipe Keys: Dairy Gluten Free Kids Make Ahead Party / Entertaining Party / Entertaining Vegetarian
Difficulty: Beginner Prep Time 10 mins Cook Time 1.5 hr Total Time 1 hr 40 mins
Cooking Temp: 350  F Servings: 8 Calories: 170
Best Season: Summer, Fall, Holidays

Description

A silky, sweet corn pudding baked at 350°F for 1½ hours — cream style corn and evaporated milk blended with sugar, cornstarch, eggs, and dotted generously with margarine. A soft, custard-like side dish that pairs beautifully with holiday meals. In summer, fresh corn cut from the cob adds even more flavor.

Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Blend sugar and cornstarch together in a bowl.
  3. Add eggs and blend well.
  4. Add cream style corn and evaporated milk. Add fresh corn if using in summer. Mix thoroughly.
  5. Pour into a buttered baking dish.
  6. Dot generously with margarine.
  7. Bake at 350°F for 1½ hours until set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 170kcal
% Daily Value *
Total Fat 5g8%
Saturated Fat 2g10%
Cholesterol 55mg19%
Sodium 180mg8%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Sugars 20g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dot the top generously with margarine before baking — it melts into the pudding and gives it a rich, golden top.

Keywords: corn pudding recipe, Aunt Kitty Weaver corn pudding, Chesapeake House corn pudding, cream style corn bake, sweet corn custard, Southern corn pudding, easy corn side dish
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