Years ago my friend Jamie invited us over to her house for a turkey dinner where she served this delicious Corn Pudding. I asked her for the recipe and it is the one thing that must be included at all our holiday dinners. It is delicious and goes equally well with either turkey or ham. I hope you will try it.
2 eggs, slightly beaten
1/4 cup sugar
1 tsp. salt
hearty dash of white pepper
2 Tbsps. melted butter or margarine, slightly cooled
2 Tbsps. flour
1/2 cup milk
1 can cream style corn
Melt the butter or margarine and set aside to cool. In a mixing bowl whisk together the eggs, sugar, salt, flour, and white pepper. Add the melted butter, milk, and creamed corn. Pour into a greased 1 1/2 quart casserole dish. Place the dish in a shallow pan of hot water. Bake uncovered at 350 degrees for about 1 hour and 15 minutes or until it tests clean when you insert a small knife in the middle.
Here is the Corn Pudding in its water bath:
If you want to bake this in the oven with your turkey or ham at a lower temperature just bake it a bit longer--it will be fine. Leftovers (if there are any) can be reheated in the microwave. It's a good idea to work out the arrangement of your baking pans ahead of time. I put my roaster which will hold the ham or turkey in first and then the other casserole dishes, etc. to see how far apart I need to space the oven racks. It's much easier to adjust everything when the pans are empty and the oven is cool!
Here's a picture of the Corn Pudding plated up and ready to be eaten:
Hope you had a wonderful Thanksgiving feast with all of your favorite dishes too.
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