Corn Pudding is a classic southern dish that’s perfect for any meal. This recipe is rich, creamy and incredibly easy to make. Whether you’re cooking for a family dinner or holiday gathering, this dish is sure to please.
Ingredients
- 1 (1 lb.) can cream-style corn
- 1 Tbsp. butter
- 1 Tbsp. flour
- 4 eggs, well beaten
- 3 Tbsp. sugar
- 1 c. scalded milk
- 1 tsp. salt
- 1/8 tsp. pepper
Baking Instructions
- Mix flour, sugar, salt and pepper.
- Add to corn.
- Add melted butter. Add eggs.
- Add milk.
- Pour into greased casserole.
- Place in a pan of water. Bake at 325° for 1 hour.
- Serves 6.
Calorie: 250
Total cooking time:1 hour 10 minutes
Difficulty level: Easy
The Great Corn Pudding Escapade
Whoever said that cooking is a form of art was seriously mistaken. It’s a full-contact sport, complete with frantic scrambling around the kitchen, muttered prayers to the culinary gods, and the occasional minor injury. Today, my dear readers, I bring you a tale from the front lines of my kitchen battlefield: the saga of the Corn Pudding.
The Gathering of the Troops
I had my loyal soldiers lined up on the counter: a 1 lb. can of cream-style corn, a brave tablespoon of butter, a tablespoon of flour, four eggs eagerly waiting to be beaten, three tablespoons of sugar, a cup of scalded milk, a teaspoon of salt, and a daring dash of pepper. Little did they know the adventure that awaited them.
The Corn Strikes Back
I started by mixing the flour, sugar, salt, and pepper. Simple, right? Well, not when the corn decided to stage a coup. I tried to add it to the mix, but it stubbornly clung to the can, refusing to let go. After a bit of a struggle (and some choice words), the corn finally surrendered and joined the rest of its comrades.
Butter vs. Microwave
Next on the agenda was the butter. Melting butter should be a no-brainer, but this was no ordinary butter. This was butter with a death wish. It exploded in the microwave, leaving a greasy crime scene. After a quick clean-up and a silent apology to the butter, I added it to the corny chaos.
The Eggcellent Addition
The eggs were next, and they seemed excited about their mission. I beat them well, like a drummer in a rock band. As I added them to the mix, I could almost hear them singing, “We will, we will, mix you!”
A Milking Dilemma
Then came the milk. Now, scalding milk is a bit like trying to reason with a two-year-old. You never quite know when it’s going to explode in a tantrum. But, with a bit of patience and a quick reflex, I managed to scald the milk and add it to the mix without any burns or tears.
The Bake-Off
With everything mixed, I poured the concoction into a greased casserole and placed it in a pan of water. As I slid it into the oven, I felt like a proud parent sending their child off to school for the first time. I set the oven to 325° and waited for an hour.
The Corn Pudding Victory Dance
After an hour, I opened the oven to find a beautiful, golden corn pudding. It looked majestic, like a king on its throne. As I took a bite, the flavors danced on my tongue, confirming that despite the chaos, the battle was worth it.
So, there you have it, my friends. The saga of the Corn Pudding, a recipe that serves 6 and entertains 1. Sure, it might have been a bit of a war zone, but it was a fun, delicious, corn-filled war zone. And isn’t that what cooking is all about?
