- Prep Time: 25 minutes
- Cook Time: 1 hour
- Yield: 8–10 servings as a side dish
This superbly simple side dish is a staple for any Southern Thanksgiving feast. Our family gave it a try while living in Williamsburg, Virginia, and we have since adopted it as our own for our yearly harvest celebrations.
Contents
Ingredients
- 3 eggs
- 1 can (15 oz.) cream-style corn
- 2 ears of corn
- 1 tablespoon of sugar
- 1/2 teaspoon salt
- 1 cup of bread crumbs
- 1/2 teaspoon baking soda
- 2 tablespoons butter, melted
- 2 cups of milk
- 1/2 cup light cream or 1/2 and 1/2
Instructions
- Preheat the oven to 350ºF.
- Roast or grill the corn ears, preferably in the husks, for 15 minutes. Set aside the ears to cool enough to handle, then remove the kernels with a sharp paring knife.
- Beat the eggs in a large mixing bowl. Add all ingredients, combine with a fork, and pour into a greased 3-quart casserole. Bake at 350º F for 1 hour.
- Allow the pudding to set for at least 12 minutes before serving.
