Corn Pudding

Tina Wasserman
corn pudding

In colonial times, pudding was the most common and beloved dessert. Puddings were cooked in a large kettle suspended over a fire or buried in its hot ashes. Later, brick openings were built into the side of the fireplace wall to create an oven effect for baking.

While corn pudding isn't a dessert by modern standards, it's good enough to eat any time, and it doesn't get easier or better than this recipe!

Makes 4 servings
12 ounces vacuum-packed canned corn
3 Tablespoons flour
1/4 cup sugar
1/2 cup milk or non-dairy creamer
1 Tablespoon vanilla
2 eggs, beaten
4 Tablespoons melted butter or parve margarine
  1. Combine all the ingredients in the order listed, making sure to stir the mixture while adding the hot melted butter.
  2. Pour into a 1 1/2-quart casserole and bake at 425°F for 35 minutes or until golden. (This recipe can be doubled or quadrupled, but figure on a little more baking time--up to one hour.)
Tina's Tidbits: 

  • To prevent small bits of food (like raisins, nuts, or corn) from settling on the bottom of a baked muffin, cake, or pudding, always dust the bits with a tablespoon of the recipe's flour.
  • Always incorporate eggs into a batter before adding hot, melted butter to the mix. This will prevent the eggs from cooking when coming in contact with the hot liquid (your eggs cannot bind the mixture together if they are already scrambled).