Another holiday, another time to share those great family recipes. This time I got to enjoy my mother-in-law’s Corn Pudding. Yum, Yum, Yum. Kind of like the scalloped corn recipe I grew up with, but with a more smooth custard-like texture. I was finally able to sneak the old recipe card away to type up a copy. I felt as sneaky as looking at someone’s passport records. The only bad side of the recipe is that it is so light and addictive that you just can’t stop. In fact I am going to go for another serving of my leftovers right now. Enjoy!
Corn Pudding
1 can cream corn
1/2 cup milk
2 Tablespoons butter
2 Tablespoons sugar
1 Heaping Tablespoon cornstarch
3 egg yolks & 3 egg whites (separated)
Pinch of salt
Beat egg yokes, sugar & cornstarch. Add corn, milk, butter & salt. Fold in stiffly beaten egg whites. Bake for 15 min at 350 degrees. Stir everything again and then bake an additional 30-45 min until top is brown.
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