This side dish is so popular that we offer it at lunch and dinner every day. The 3-step cooking process and the use of white corn makes this a different and unique version of this Kentucky classic.
Ingredients:
- 1/2 cup flour
- 1 teaspoon salt
- 4 teaspoons sugar
- 3 tablespoons butter, melted
- 2 cups fresh or frozen thawed whole kernel corn, cooked
- 4 large eggs
- 4 cups milk
Preparation:
Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible.
Return to the oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 more minutes. Repeat stirring procedure.
Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding should be firm.
More Scalloped Corn Recipes and Corn Pudding Recipes
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Confetti Scalloped Corn, Crockpot
Baked Corn and Tomatoes
Creole Corn Casserole
Corn Scallop
Kim's Corn Pudding
Cheddar Corn Casserole
Microwave Corn Pudding
Beaumont Inn Corn Pudding
Corn Recipes
Corn Casserole Recipes
Kentucky Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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