Grandma’s Corn Puddin’

I don’t know how old I was before I realized the word pudding ends with a “g” instead of an “n”—too old I’m sure. In my family, this is Grandma Parker’s Corn Puddin’, and if you put a “g” on the end, you will probably be called a Yankee (which will likely be followed by “bless your heart”).

My grandmother died when I was two, so I don’t have any memories of her. My mom made sure, however, that I would always know the comfort of her food. This recipe has been a staple at all of my family’s get togethers for as long as I can remember, and it’s one of my all-time favorite side dishes. I really hope you enjoy it!

Notes: I usually double the recipe if I’m taking this to a potluck or party; I just increase the cooking time by 15-20 minutes. The recipe as listed below is perfect for a regular family meal. Also, I usually use low fat or fat free evaporated milk without any issue.

Corn Puddin’

1 can cream corn
2 eggs, beaten
1 cup evaporated milk
¼ cup butter, melted
¼ cup sugar
¼ cup flour
½ tsp nutmeg
1 tsp cinnamon
1 tsp vanilla

Combine corn and eggs; stir in milk and butter. In a separate bowl, mix together the sugar, flour, nutmeg, and cinnamon. Add these dry ingredients to the corn mixture, along with the vanilla. Stir well to incorporate all the dry ingredients, and then pour into a 1.5 qt casserole dish. Bake at 350° for 30-45 minutes, until the top of the pudding has set (it will giggle like Jell-O if you shake it but there’s no liquid in the center).

About mommachine

I am a wife, mother, daughter, sister, friend and colleague. And trying to balance all of those roles at once can be utterly exhausting. Being the Type A control freak that I am, I try to run my life like a well-oiled machine. But sometimes the wheels get a bit squeaky (or just fly off completely, let's be honest). I have to slow down (yeah right, I know), give the different parts of my life a little tune-up and get back on the road.

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