SHAKERTOWN CORN PUDDING

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Shakertown Corn Pudding image

My family makes me bring this to every holiday get-together. I have to double (everything but the milk) because there is never enough!

Provided by Mary Vaughn

Categories     Side Casseroles

Time 1h45m

Number Of Ingredients 8

1 can(s) corn, whole kernel (drained)
1 can(s) corn, cream-style
2 large eggs, beaten
2 Tbsp all purpose flour (rounded)
3 Tbsp sugar (rounded)
1 tsp salt
2 to 3 Tbsp butter, melted
1 1/4 c milk, 2%

Steps:

  • 1. Pre-heat oven to 325 degrees. Grease a 2 qt. casserole or 8x8 square pan.
  • 2. Hand mix all ingredients in a medium mixing bowl. Pour into greased pan.
  • 3. Place on middle rack in oven. Cook for 45 minutes. Stir gently. Sprinkle sugar generously over top of casserole.
  • 4. Put back in oven for another 45 minutes or until lightly browned around edges and bubbly. Let sit for 20 minutes before eating.
  • 5. DOUBLING RECIPE: If you decide to double this recipe, do not double milk. 1 3/4 to 2 cups will be enough.

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