HILDA CROCKETT'S CORN PUDDING

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Hilda Crockett's Corn Pudding image

I found this recipe in the RSVP section of an April 1981 issue of Bon Appetit. It was requested from the Chesapeake House in Tangier Island, Virginia.It's an easy to make side dish, great with BBQ's or holiday dinners. Adjust the sweetness by the amount of sugar you use.

Provided by Leslie in Texas

Categories     Corn

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/2-1 cup sugar
3 tablespoons cornstarch
2 eggs
1 (1 lb) can cream-style corn
1 (13 ounce) can evaporated milk
butter

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 1 1/2-quart baking dish.
  • Combine sugar and cornstarch in medium bowl.
  • Add eggs, corn and milk and mix well.
  • Turn into baking dish and dot generously with butter.
  • Bake until center is almost firm, about 1 hour.

Nutrition Facts : Calories 241, Fat 6.6, SaturatedFat 3.4, Cholesterol 88.3, Sodium 304.5, Carbohydrate 40.3, Fiber 0.9, Sugar 19.2, Protein 7.6

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