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Corn Pudding


From "Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking" by Joseph E. Dabney (Cumberland House)

Throughout the Blue Ridge and Appalachian country, stewed corn and creamed corn were taken a step further in the cooking of fresh corn pudding. Linda Arnold of the Grandview Lodge in Waynesville, North Carolina, contributed the corn pudding recipe. It can be expanded into "green corn pie" by lining a casserole dish with five slices of crisp bacon sprinkled with a cup of corn bread crumbs, followed by a sliced tomato, then half the corn pudding; another cup of corn bread crumbs, another sliced tomato, and the rest of the corn mix; topped with one and a half cups of grated cheese and leftover crumbs.


Ingredients:

  • 2 eggs
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 cups fresh sweet corn kernels (about 6 ears)
  • 1/2 cup milk
  • 1/2 cup butter or margarine, melted
Method:

Preheat oven to 325 degrees F.

In a medium mixing bowl, beat eggs with sugar and flour.

Add corn and milk and then stir in the melted butter or margarine.

Pour into greased one-and-a-half-quart soufflé dish.

Bake for 55 minutes or until pudding is set and browned on top.


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