Corn Pudding

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.

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