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.
- 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
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.
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Microwave Corn Pudding
Beaumont Inn Corn Pudding
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