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Grammy's Corn Pudding

A staple at nearly all of the Strom family get-togethers is corn pudding. Grammy has been making this for years, referring to an old index card with the recipe. It is a comforting, easy, “dump” recipe, that is a perfect side dish, especially when there are many non-meaters around.

Servings and Times

Serves: 8

Preparation Time: 5 minutes

Cooking Time: 1 hours

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Alternate Preparations: Corn Pudding

Ingredients

3 cups skim milk
6 tablespoons salted butter
3 cans cream style, 14.75 oz cans corn (Del Monte)
6 tablespoons all-purpose flour
6 tablespoons white sugar
1½ teaspoons fine salt
9 extra-large eggs
yellow mustard

We start by preheating the oven to 350° F. In a medium pot, we combine the milk and butter and heat over medium-low heat. We want to melt the butter and warm the milk.

Meanwhile, in a large glass casserole, we combine the rest of the ingredients, including 3 good “dashes” of the yellow mustard. We stir with a fork to distribute all of the ingredients. Then, we pour in the warm butter and milk mixture and stir to combine. It looks like a mess but it will all come together when baked.

We bake the casserole for 1 hour or until it is browned and set.

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