When I moved to Kentucky from Oregon, corn pudding was on my list of “strange things Kentuckians eat.” However, it quickly made its way to my list of “things I cannot live without.” It even was served at our wedding. -Marilee, account executive
1⁄3 cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
2 (15.25-ounce) cans whole kernel corn, 1 can drained
2 (14.75-ounce) cans cream-style corn
1. Preheat oven to 400 degrees.
2. In a large bowl, beat eggs. Add melted butter, sugar and milk.
3. Whisk in cornstarch, and then stir in corn (draining both cans makes the dish a little too dry for my liking, but draining just one is perfect) and creamed corn. Blend well.
4. Pour mixture into a 2-3-quart greased casserole dish and bake for 1 hour.
This recipe usually makes 12-14 servings, but in my house it’s enough for only two!