Corn Pudding Recipe

Each part of the country has its own culinary specialties and favorites.  Here in the South,  every Church cookbook has at least 3 or 4 corn pudding recipes.  (or puddin' as we call it)  Every one will be a little different, and that's ok! 

At every church dinner, you will have at least three versions of broccoli casserole, and i have to try every one!  It's the same way if you go out west and eat chili.  Each cook will have a little different spin on the recipe.  We wouldn't want it any other way, would we?  Life would be a lot less colorful.  And, all those chili cook-offs would be incredibly boring!

This is the corn pudding that my sister-in-law always served at Thanksgiving.  I assume she got the recipe from her mother who is from a rural area of Western Tennessee.  It is my favorite all-time corn pudding, and most people love it when I fix it.  I have tweaked it over the years, making it my own, but it is still the same form of corn pudding.  Enjoy.

Ingredients:

• 2 cans creamed corn
• 1 egg
• 1 sleeve saltine crackers  ( I use square saltines, but my sister in law uses Ritz round crackers)
• milk, approximately 3/4 cup
• Butter or margarine to dot top
• sugar, 2 teaspooons
• Salt, pepper (liberally sprinkled)

Directions:

Preheat oven to 350-375 degrees.

Grease a casserole dish.

Mix  corn, eggs, milk, salt, pepper and sugar.   Mix in 3/4 sleeve of crackers, crushed. 

 Pour into a greased casserole dish.

Top with remaining crackers and dot with butter.  Sprinkle with a little salt and pepper.

Bake for 40 minutes, checking for burning at 15 minutes.  You may have to cover with some foil to prevent crackers fromn gettng burnt.  It's done when the egg inside is done.