Grandma Thornhill’s Corn Pudding
Ingredients
2 cans of whole kernel corn (drain and reserve 1/2 cup of the liquid) | ||
2 cans of cream style corn | ||
3/4 cup of sugar | ||
2 tbs flour | ||
1 stick of unsalted butter, softened | ||
2 egg beaten | ||
1/2 cup whole milk | ||
1/2 cup liquid from whole kernel corn | ||
1 tsp pure vanilla | ||
Salt and pepper to taste |
Grandma Thornhill always made a legendary to die for corn pudding. As you will see little touches make all the difference.
- Pre-heat oven to 375 degrees.
- Blend sugar, flour and butter, and vanilla until smooth.
- Add creamed corn and whole kernel corn.
- Add milk and reserved 1/2 cup of liquid for whole corn.
- Mix well, and season with salt and pepper to taste.
- Place mixture in an oven proof casserole dish.
- Bake until golden brown on the top. About 40 to 45 minutes.
- Let cool then serve.
No Comments