Recipe
Mrs. Graham's Corn Pudding
Time: About 1 hour
Yield: 8 servings
| 2 15-ounce cans of cream-style corn 3 eggs ½ cup milk 1 tablespoon flour 1 tablespoon sugar |
½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon baking powder 3 tablespoons butter, melted |
Preheat the oven to 350 degrees, and butter a 9x13" baking dish.
Mix all ingredients together (except butter) with a fork until eggs are fully incorporated. Pour into the baking dish, then pour melted butter on top.
Bake for 45-60 minutes, tasting with a table knife at 45 minutes. As soon as the center becomes solid, it is ready and must be served immediately. Do not overcook.
Notes
This recipe could use improving… what spices could we add?
Adapted from the Elizabeth Anderson Graham memorial cookbook, prepared by her daughters and gifted to guests at her memorial service on June 14, 2003