Peggy’s Corn Pudding

This recipe has been a staple at my Thanksgiving table since I was a baby. I love it, not only because it tastes so good, but it’s my grandmother’s recipe and I love that I carry on her memory and tradition by making it every year for my own family. Those of us from the south have undoubtedly had corn pudding. But there are two ways to make a corn pudding, savory or sweet. This one is sweet, buttery and rich. And this year I’m making it with corn from my own garden, making it feel that much more special. This is not just for Thanksgiving. You can have this at any meal after a corn harvest. It’s so good and even better reheated. So without further ado, my grandmother Peggy’s corn pudding.

Ingredients

2 cans creamed corn

1 small can evaporated milk

3 eggs (beaten)

1/4 stick unsalted butter

1 1/4 c sugar

1 tsp salt

5 tbsp flour

1 tsp vanilla

1. Preheat oven to 400 degrees.

2. Mix all dry ingredients.

3. Fold in the wet ones.

4. Dox mixture with butter before going into the oven.

5. Bake at 400 for 10 minutes, then lower temperature to 350 and bake additional 35 minutes.