Corn Pudding?
November 23, 2011 7:12 AM 
On the “Ocean County Breakfast Show” we were asking what’s your favorite side-dish at the Thanksgiving Day Table?
Corn Pudding was one of the top favorites of our listeners!
Sheila emailed us the recipe and we thought we’d share with you!
Have a “HAPPY” Corn Pudding Thanksgiving!
This is the best corn pudding. I have been making this for years at Thanksgiving.
From the Governor’s Inn, Vermont
Ingredients:
2 cups whole kernel corn
8 tbsp. flour
8 tbsp. sugar
4 whole eggs
1 tsp. salt
1 quart whole milk
4 tbsp sweet, unsalted butter, meltedStir the flour, salt, sugar, and the melted butter into the corn. Beat the eggs slightly and combine with the milk. Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam. Bake in a 450 degree oven for 45 minutes, until nicely browned.
2 cups whole kernel corn
8 tbsp. flour
8 tbsp. sugar
4 whole eggs
1 tsp. salt
1 quart whole milk
4 tbsp sweet, unsalted butter, meltedStir the flour, salt, sugar, and the melted butter into the corn. Beat the eggs slightly and combine with the milk. Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam. Bake in a 450 degree oven for 45 minutes, until nicely browned.
*IMPORTANT: Stir with a long-pronged fork, breaking the surface as little as possible 3 times during baking.
Instructions:
Stir the flour, salt, sugar, and the melted butter into the corn. Beat the eggs slightly and combine with the milk. Combine the milk and corn mixtures and pour into a 2 quart baking dish that has been sprayed with Pam. Bake in a 450 degree oven for 45 minutes, until nicely browned.
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