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| tignor Quote | Reply | | Corn Pudding Recipe posted on: 11/27/2003 7:19:24 AM Just in time for Thanksgiving, our family has this every year. We first tasted it when I was a kid (about 20 years ago, maybe more) on the only restaurant on Tangier Island, VA, and it's been a family staple ever since. Thought I'd share. For those desperate for something different today, and chances are you have the ingredients in the back of the cabinet. Hilda Crockett’s Corn Pudding (from Tangier Island, VA) 1 c. Sugar (1/2 c.is sufficient) 3 T. Cornstarch 2 eggs, beaten 1 (17oz ) can white cream style corn 1 (5 1/3 oz.) can evaporated milk 2 T. Butter In a mixing bowl, combine sugar and cornstarch: add beaten eggs and mix until blended. Pour in the corn, and milk and mix thoroughly. Grease a 1 ½ qt casserole dish, pour in corn mixture. Dot with cubes of butter, bake at 350F for approx. 1 hour. 4-6 servings. Recipe can be doubled with a large can of milk and 2 large + 1 small can creamed corn plus double other ingredients. Can sizes have changed since this recipe was created. Use the nearest can size. |
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ChileMasters
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Corn Pudding Recipe
replied on: 5/16/2004 10:45:21 PM Thanks for the recipe  |
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