Matt had this about two weeks ago as a side dish to his dinner at The Whistle Stop. It was a lot like bread pudding, but not as sweet and with, y’know, corn in it. So I’m not sure if it was actually a sweet corn casserole that they called a pudding, or if the terms are interchangeable…I am learning a lot down here in the south!
Regardless, it was good. I was surprised.
Considering Neighbor Delford continues to bring us vast amounts of fresh corn, I figured I had to do something inorder to reclaim my fridge. Even making “Corn on the Cob” every night or so hasn’t seemed to make a dent in the bags and bags of it…plus Neighbor Delford just keeps showing up with more…and more…and more…
The man is unstoppable. And we appreciate it!
…so here it is my attempt at another (new to me) southern dish. I’m actually making the Cream of Corn it calls for, too, also from scratch.
Corn is the basis for a lot of the staples of the south, I’m learning. So I am excited to experiment with several different recipes and post them on the blog…Get ready, it’s about to get very, very corny in here.
This one is from Allrecipes.com
- 5 eggs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 1 (15.25 ounce) can whole kernel corn
- 2 (14.75 ounce) cans cream-style corn
- Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
- In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
- Bake for 1 hour.