Aunt Rosemary’s Corn Pudding

Passed to your plate by Barb Beeghly

My family attributes this recipe to my great-aunt Aunt Rosemary, but ironically I can’t ever recall her making it! What she was really known for was her daily Manhattan, (made with Old Kentucky Gentleman bourbon). She lived to be 98.

This corn pudding has been a crowd-pleaser for decades. The slow oven and long baking time make it a little tricky to coordinate with other dishes being served, but it’s worth it.

Print Recipe
Barb Beeghly
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
  • 1 can cream- style corn
  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 stick butter or margarine
  • 2 eggs
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
  • 1 can cream- style corn
  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 stick butter or margarine
  • 2 eggs
Instructions
  1. Preheat oven to 250 degrees.
  2. Grease an oven-proof casserole dish. This recipe bakes best in shallow dish. Can be tripled to fit into a 9 x 13 dish.
  3. In a bowl mix together the corn, sugar, baking powder, and flour. Cut the butter or margarine into bits and add to mixture. Beat the eggs and add as well. Add some salt and pepper. Pour into greased dish.
  4. Pour the ½ cup of half & half over the top, it will work its way into the mixture. Bake at 250 degrees for 2 hours. Serve immediately.
  5. **This dish is a great accompaniment to ham.
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