Charleston Corn Pudding

Submitted by Kat Kinsman

  • Saved by 867 people
  • Viewed 392 Times
  • Shared 19 Times
Latest Review: "It could be in your genes, honey. Everything ...more"
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready in: 50 mins
  • Serves:

Ingredients

  • 1 pint corn kernels
  • 4 eggs (well beaten)
  • 2 cups cream
  • 1 tbsp butter
  • salt and pepper to taste

Cooking Instructions

Fill a pan with hot water.

Fill buttered dish with all ingredients and place dish in hot water pan.

Bake in 300 degree oven for 30-40 minutes.

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Recipe Location

This recipe has been added to the following public cookbooks:
Southern Side Dishes, billys notable cooking, My Soul Food, Jerrie" Cooking, Side Dish Book

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Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
Di
10/18/08 10:17 AM

to Doug and Carol

It could be in your genes, honey. Everything can be eaten in moderation. Unless you missed it, this is a Southern recipe, and you can adapt it easily for a more healthy version.
dougcarol3210
12/08/07 10:43 PM

Hip paste

Call my Cadiologist. sounds like a recipe for a heart attack.
AugustinaD
11/20/07 07:30 PM

Another version of Corn Pie (pudding)

I am from Charleston, SC and "my" recipe is slightly different but I promise its just as good (and easier). This actually comes from a Charleston made cookbook called "Gracious Goodness" I usually double the recipe if I'm feeding more then 3-4 people. 1 can cream corn 1/2 cup butter 3 eggs, beaten 2 T sugar 2 T flour salt to taste Melt butter in 1 1/2 quart casserole dish. Mix corn, eggs, flour, and sugar together. Pour over melted butter. DO NOT STIR. Bake at 325 for 1 hour (Serves 4)
alomba1328
11/13/07 10:40 PM

delish

Loved it. A pint is two cups aka 16 ounces aka one half liter.
MYRTEACH
11/12/07 10:06 PM

respse to Rejoice 197

I'm a SC native and you're right on. Creamed corn and cornbread is better in the recipe

1 - 5 of 9 Reviews | Next

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