Grandma Nancy Adamson Brewer’s Corn Pudding

Passed to your plate by Kim Marshall

Corn pudding is my Grandma’s recipe and a dish my family has had every Thanksgiving and Christmas. Not only is the recipe tradition and delicious, it is a two-person job, with one person constantly stirring and the other adding the ingredients. This makes it special because my Mom made it with her Mom and now I make it with my Mom. My grandma passed away when I was in kindergarten, however over the stove stirring and cooking and talking with my Mom, I have gotten to know my Grandma and my Mom better by making this recipe together. Read more

Print Recipe
Kim Marshall
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 4 cans yellow corn niblets with juice
  • 8 tablespoons butter
  • 8 tablespoons flour
  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 1/2 cups corn liquid from the corn
  • 1 cup milk
  • 8 eggs beaten
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 4 cans yellow corn niblets with juice
  • 8 tablespoons butter
  • 8 tablespoons flour
  • 4 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 1/2 cups corn liquid from the corn
  • 1 cup milk
  • 8 eggs beaten
Instructions
  1. Preheat oven 375 degrees
  2. Drain corn
  3. Measure 2 ½ cups of juice from corn; add the cup of milk to make the liquid blend
  4. Melt butter over medium heat; blend in flour, sugar and salt (watch your heat)
  5. Slowly add liquid, stirring constantly until thickened (you may have to adjust heat, medium to low or vice versa, so mixture does not stick to bottom of pan, yet you need to keep it high enough so that your mixture takes on a pudding consistency (use a Teflon coated pan)
  6. After mixture thickens, turn heat to low and add corn Niblets
  7. Slowly add beaten eggs, stirring constantly (turn heat to medium)
  8. Watch for mixture to thicken; when it thickens, remove from heat and pour into a greased casserole dish
  9. Sit casserole dish in a water bath (if water evaporates, add more during baking time) Use metal bread tray with raised sides.
  10. Bake for 45 minutes or longer (consistency should be thickened, not watery)
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