Corn Pudding
This Smith Island version recreates a local favorite to enjoy as a sweet side at Thanksgiving.
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Servings: 8
Ingredients
- 2/3 c granulated sugar
- 2 T cornstarch
- 2 large eggs, beaten
- 1 can Creamed Corn
- 1 can Evaporated Milk
- 1 T butter, melted to use AFTER baking
Instructions
- Combine the sugar and cornstarch in a medium-sized bowl.
- Beat the two large eggs and blend into sugar/cornstarch mixture.
- Mix in the creamed corn and evaporated milk until well blended.
- Pour into a prepared pan and bake for 1 hour on center rack.
- Insert a knife in the center; if it comes out clean, it's done!
- Brush lightly with 1 tablespoon of melted butter and serve.
Notes
If desired, you can also mix in a well-drained can of corn.(My sister does this.)