Posted by Tara on Friday, November 28th, 2008
My Grandmother Armstrong always put up bushels of Silver Queen Corn. Oh, how we all loved her corn. For holidays and special occasions, Granny would whip up a dish of corn pudding. I never did get her recipe, but this one rivals Granny’s.
For this recipe, you can use canned whole kernel, and canned creamed corn. However, I use my cut off the cob, frozen Peaches and Cream corn from the garden. The frozen corn can be defrosted quickly in the microwave. I use about 5 cups – but the recipe is forgiving if there is a little more, or a little less.
In small bowl combine and set aside:
½ cup sugar
4 Tablespoons cornstarch
1 ½ teaspoons Seasoned Salt
½ teaspoon dry mustard
1 Tablespoon dried minced onion
In large mixing bowl combine:
5 cups garden frozen corn, or 1 can whole kernel corn plus 2 can cream style corn
5 lightly beaten eggs
Mix well and add the dry ingredients to the corn and eggs. Stir until blended.
Then add and mix well:
½ cup milk
1 stick melted butter
Pour into greased 9×13 casserole dish. Bake at 400 degrees for 1 hour, stirring once while cooking.