Janet’s Appalachian Recipes


When it comes to corn I think I have eaten it pretty much every way imaginable, fried, boiled, grilled and in many different casseroles. When I was growing up we often had a potluck dinners after church on Sundays, you could be assured that some of those wonderful ladies in the church brought corn in some form or fashion to share with all of us. My favorite was always an old fashioned corn pudding, just a hint of sweetness made it seem like I was eating dessert rather than a side dish. This recipe takes me back to those days and reminds me of simpler times.

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Corn Pudding:

3 T. butter

3 large eggs

1/2 C. sugar

3 T. self rising flour

2 C. milk

15 oz. can whole kernel corn, drained

Place the butter in a 2 quart casserole dish in the oven as it preheats to 400 degrees. In a bowl, whisk together the remaining ingredients. Pour this into the casserole dish that the butter has melted in and return to the oven for 45-50 minutes until the pudding is set. It will be a tiny bit giggly, but not much. Let sit for 5 minutes before serving.


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