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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn Pudding Recipe

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This recipe for Corn Pudding is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 to 10 ears fresh corn cut off cob
3 tbls butter
3 tbls all purpose flour
1 tbls salt
3 tbls sugar
3/4 cups of milk
3 eggs
Directions:
Directions:
Melt butter in heavy saucepan over low heat; add flour, sugar and salt. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium, stirring constantly until thick and bubbly, stir in corn.

Beat eggs well. St in 1/4 of hot mixture into the beaten eggs; add to remaining hot mixture, stiffing constantly.

Pour into buttered casserole. Bake at 350 degrees for 1 hour.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Janet makes this two to three hours ahead of time and then heats at the last minute.

This is very, very good!

Janet has made my living in Nashville so comfortable. She is 'cousin' extrodinair! She was Mamie Vallett's niece and we grew up together.

 

 

 

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